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Kashk

Kashk
Kesk-meledi1.jpg
Kurdish women preparing kashk in a village at Turkey
Alternative names Aarul, chortan, dried yoghurt, kishk, qurt, qurut, Aqet
Type Gruel, cheese
Place of origin Afghanistan, Armenia, Azerbaijan, Palestine, Iran, Iraq, Kazakhstan, Kyrgyzstan, Lebanon, Mongolia, Syria, Turkey, Tajikistan, Turkmenistan, Uzbekistan
Region or state Bashkortostan, Central Asia, Kurdistan, Middle East (Levant and Arabian Peninsula), Tatarstan, Tibet
Main ingredients Yoghurt, salt
Other information %21.60- 39.31 water, % 4.5-23.5 fat, %31.22-50.68 protein ve %2.84-13.19 salt
 

Kashk (Persian: کشک‎‎, Kurdish: keşk‎, Turkish: keş peyniri), qurt, qurut (Kazakh: құрт, Turkmen: gurt, Uzbek: qurt, Azerbaijani: qurut, Bashkir: , Kyrgyz: курут, Turkish: kurut, sürk, taş yoğurt, kurutulmuş yoğurt, Shor: қурут), jamid (Arabic: جميد، اقط‎‎), chortan (Armenian: չորթան, [chor, meaning "dried", plus tan]), aaruul (Mongolian: ааруул) is a range of dairy products used in cuisines of Iranian, Turkish, Mongolian, Central Asian, Transcaucasian, and the Levantine peoples. Kashk is made from drained yogurt (in particular, drained qatiq) or drained sour milk by forming it and letting it dry. It can be made in a variety of forms, including rolled into balls, sliced into strips, and formed into chunks.


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