Balkan`s Slow Food Made via Milk Fermentation (Forgotten Recipes Revival just ready for your multicooker)
- NPSelection
- 23 hours ago
- 2 min read
Kurkmach/Korkmatch
Kurkmach/Korkmatch is another slightly easier variant of Ahchak/Kataq/Svedene which we described in the previous article.
It requires less milk, although, in the end, the end product will be half of the amount of milk used initially. The main difference between Kurkmach and Ahchak is the distinguished salty-sour taste which is milder in Ahchak
You need 1L of sheep’s milk, which, again, is traditionally milked at the end of August/beginning of September at the end of the sheep’s lactating period when the water in their milk is low, but the fat and protein are high. You also can use any other kind of milk like full-fat buffalo or cow milk
You will need:
- 1L 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 not sure, the exact amount of milk just adds less salt than that.
- Feta Cheese = 30 grams of crumbled feta cheese or approx. The size of a small plum.
A device like a Multicooker can help a lot
Preparation:
1. Simmer the milk at a low heat for 1-1.5 hours (if you use sheep milk) or a bit more ( add 2 hours) if you use any other kind of milk. You can use a double boiler for that or any other means that can provide a water bath(if you do not have a multicooker). Place a metal spoon in the container to prevent the burning of the milk(do not place a metal spoon if you use a multicooker). Do not rush, this is slow food.
The metal spoon will be able to reduce the pressure. Any kind of large multi-cooker will help enormously.
During the simmering, it is important not to stir it, so consider the temperature well. This depends very much on the power of the stove/multi-cooker or your double boiler device, so after the boil, just reduce the heat to almost minimum and monitor to avoid scorching. In most cases, the multi-cookers manage just fine.
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.
If milk is less than 1L, add less salt.
4. Add also the crumbled cheese and stir well.
5. Then transfer to clean jars close well and keep in the fridge for 2 weeks until the texture becomes even thicker. After this time, the milk will be ready for consumption
It can be stored in the fridge for a few months if the jar is closed. Consume in a week when open.
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