kesab

Kesab is a type of dried yogurt, originating from Central Asia and the Middle East. It is made by draining whey from yogurt until it becomes a firm, cheese-like product. This process concentrates the milk solids and makes the yogurt more shelf-stable. Kesab can be made from various types of milk, including cow, sheep, or goat milk, and the resulting flavor and texture can vary accordingly.

Traditionally, kesab was an important way to preserve dairy products, especially in regions where fresh milk was abundant seasonally. The dried yogurt could be stored for extended periods without refrigeration, making it a valuable food source. It is often shaped into balls or discs and can be eaten as is, crumbled into dishes, or rehydrated. In some culinary traditions, kesab is used as a flavoring agent or a thickener in stews and soups. It has a tangy and slightly sour taste, with a firm, crumbly texture when dried. While less common in Western diets, it remains a significant part of the culinary heritage in its regions of origin.