Homemade Kashk (aka Jameed, Kurut)

Pour the yoghurt into a large glass bowl and cover it with a kitchen paper or clean tea towel. We want it to breathe, so not clingfilm.Leave out on the kitchen counter, at room temperature for 2 days. This is going to allow the yoghurt to take on a more sour taste, making our kashk even closer in flavour to traditionally made ones.

Pour the yoghurt and water into a thick based saucepan and bring to a simmer on medium heat.

Reduce the heat to medium-low and leave to simmer for about 2 - 2½ hours, stirring about 2-3 times.Your mixture will start to separate into curds and whey, and reduce.

Wash and dry the large bowl you used earlier and top it with a muslin covered sieve. Double the muslin if it's too thin.

Pour the dry-ish kashk grains onto the muslin to drain.

Now wait for it to cool down to touch, so you don't burn your hands. Gather the corners of the muslin and wrap the kashk up and squeeze the excess whey off.

Hang the muslin wrapped kashk to drain. I do it over the sink, on my tap.

Unwrap the kashk and gently crumble it. Depending on how dry it is, it may be quite hard, so give it a knock with the back of a knife to loosen it first.

To transform this dried kashk grains into liquid, add enough water and salt to get a creamy, tangy liquid. How much you use depends on the recipe it's for. Start with a pinch of salt if making a small amount, and work your way up.

This liquid kashk can now be frozen for up to 3 months or kept in the fridge for a week. Use any freezer proof container, I love ice cube trays for this.

I also freeze just the grains in ice cube trays. Wrap tightly with cling flim, and freeze for up to 3 months.To use the frozen kashk, just defrost for an hour, depending on the amount.