May 24, 2022
It’s always a challenge to make something I’ve never seen or tasted. Here is my first attempt making #kashk a cooked down yogurt. It creates so many questions about the origins and how it’s different from a dried lactic acid cheese flavor wise. I used goat yogurt and water and let it boil for a couple hours until it reduced and started to thicken then stirred constantly so it wouldn’t burn, until it was thick. Now I need to find the recipe that called for kasha so I can try it as a flavor in cooking. #playingwithmilk #yogurt #goatmilk (at Quillisascut Farm) https://www.instagram.com/p/Cd7AGGSN-bI/?igshid=NGJjMDIxMWI=