Whey soup (Kalé joush) from Sofreh: A Contemporary Approach to Classic Persian Cuisine (page 44) by Nasim Alikhani and Theresa Gambacorta

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Notes about this recipe

  • farfoff on September 17, 2023

    To make the dried yogurt qurut a traditional or modern method can be used. For the modern method, sour yogurt is blended until smooth, then boiled and strained. It is left to ferment in a warm oven for several days, then the moisture is strained and blended with salt to make the kashk. The drained liquid can be used to make qaraqurut ("dried black whey").

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