Quroot

Quroot

Yoghurt cheese

By
From
The Complete Middle Eastern Cookbook
Makes
550 g
Photographer
Alan Benson

Quroot is a ball of very dry Afghan cheese made from drained, salted and dried yoghurt. To prepare quroot for serving with particular dishes, the cheese ball is soaked in hot water in a special bowl containing a stone. The quroot is then rubbed against the stone and the sides of the bowl, and gradually worked into the water to form a thick sauce.

Afghans living abroad have found a substitute by combining chakah (drained yoghurt) and mature cheddar cheese. The cheddar provides the tang associated with ripened cheese.

Another substitute is a combination of undrained yoghurt, mature cheddar and sour cream.

Ingredients

Quantity Ingredient
500g drained yoghurt, (see note)
60g mature cheddar cheese, finely grated
salt, to taste

Method

  1. Mix a little of the yoghurt into the grated cheese, working the mixture with the back of a wooden spoon to blend the ingredients. Gradually stir in the remaining yoghurt and add salt to taste. Pile into a small bowl or serve as directed in recipes.

Alternative mixture

Ingredients

Quantity Ingredient
250g undrained yoghurt
60g mature cheddar cheese, grated
250g sour cream
salt, to taste

Method

  1. Prepare as before, mixing the yoghurt into the cheese, then adding the sour cream and salt to taste.

Note

  • To make strained yoghurt, blend 75 g full-cream or skim milk powder and 1.5 litres whole milk, preferably homogenised. Pour into a clean 1.5 litre jar, cover with a lid and stand in a saucepan of water. Heat the water until the milk temperature is 80°C. Remove the jar from the hot water bath and cool to 45°C. Remove 60 ml of the warm milk and blend it with 60 g fresh, commercially made yoghurt. Stir the mixture into the milk in the large jar, then pour into smaller jars. Seal the jars with their lids and stand them in the preserving pan. Add water to the pan to come up to the necks of the jars. Heat until the water temperature reaches 50°C, then remove from the heat. Cover the pan with a lid, then wrap in thick towels or a blanket. Leave undisturbed for 3 hours. Remove the jars, screw the lids on tightly and store in the refrigerator.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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