Balkan`s Slow Food Made via Milk Fermentation (Forgotten Recipes Revival...and ready for your multicooker)
Ahchak/Kataq/Svedene
This product has many names in different regions.
Nowadays, the commercial product “kataq” can also be a mix of yoghurt and feta cheese. The same name is used for some milk salads made with yoghurt, cheese, and vegetables.
Here we will describe the original recipe. Traditionally, it is made at the end of August at the end of sheep's lactating period when the water in their milk is low, but the fat and protein are high.
The traditional purpose is to preserve the milk for the rest of the year. However, you can use sheep's milk or any other full-fat milk when available, although you might need to boil it for a longer time.
When used with sheep milk, you will need the following:
- 4-5L of milk
- 1 teaspoon of salt per 1L of milk after boiling. Consider how much milk you have left and add 1 teaspoon of salt per 1L of milk. If you are not sure of the exact amount of milk, just add less salt than that.
The preparation is very easy but will take time and for this slow food. You also need a double boiler, as the boiling will continue for hours and could burn otherwise.
A multicooker can be very helpful also
Preparation steps
1. Simmer the milk at a low heat for 4 hours (if you use sheep milk) or a bit more (add 2 to 4 hours) if you use any other kind of milk. You can use a double boiler or any other means that can provide a water bath. Place a metal spoon in the container to prevent the burning of the milk(but not if you use a multicooker). The metal spoon will be able to reduce the pressure. Any kind of large multi-cooker will be even better.
During the simmering, it is important not to stir it, so consider the temperature well. This very much depends on the power of the stove or your double boiler device, so after the boil just reduce the heat to almost minimum and monitor to avoid scorching.
2. At the end, remove from the stove and cool it down to lukewarm. During that time, stir with a dry wooden spoon to prevent milk skin from forming on top. If any milk skin forms, just remove it before the next step.
3. Place the mix in a cool place/room, add 1 teaspoon salt/per 1L of milk, and stir well. Check how much milk is left after the long boil.
4. Then transfer it to a dry and clean jar and store it in the fridge for 2 weeks, as after this period, it will be ready for consumption.
During that time, the milk will get even more thick and can be kept like that for months.
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