Lebanese Kashk Recipe
Kashk is a traditional fermented dairy food from Lebanon, made from yogurt, wheat, and salt.
Ingredients
- Crushed white wheat - 9 oz.
- Yogurt - 1 cup
- Greek yogurt - 32 oz.
- Table salt - 1 tbsp
- Coarse salt - 15-30g
Instructions
- Prepare the labneh with the Greek yogurt.
- Put a tablespoon of salt in the yogurt and mix well.
- Pour all the yogurt into a cloth bag
- Place the cloth bag into a colander with a bowl underneath to catch all the draining water.
- Store in the fridge for at least 2-3 days to get a thick texture similar to cream cheese.
- After a few days take the labneh out of the cloth bag and put it in a glass container with a lid and store in the fridge.
- Meanwhile, mix the crushed white wheat with one cup of the yogurt.
- Soak overnight, allowing the wheat to soften.
- After the wheat has absorbed all the yogurt and the labneh is ready, mix them together with the coarse salt in a bowl.
- Leave it to ferment on a countertop for about 3 days (or more if the weather is not warm) kneading the dough-like mixture daily.
- Split the dough into palm-sized patties and placed on a cheesecloth, on a tray.
- Place in a sunny spot inside or on a countertop for several days to dry out.
- Frequently rub the kashk patties between your palms to break it into smaller pieces and accelerate the drying process.
- Once the kashk is completely dried, place it in a food processor and grind into a fine powder.
- Store the powder in glass jars or plastic bags in the freezer if in a warm climate.
Nutrition
Calories: 1517kcalCarbohydrates: 222gProtein: 144gFat: 12gSaturated Fat: 4gCholesterol: 59mgSodium: 181878mgFiber: 31gSugar: 46g
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