Dried Milk Curd

Adapted from here and here. Can be eaten dry or dissolved in water.

Ingredients

1. Yogurt/sour milk
2. Water

Instructions

1. In a pot on medium heat, add equal portions yogurt/sour milk and water.
2. Stir and bring to a gentle boil.
3. Turn down the heat and simmer for 2.5h, until all the water has evaporated and you are left with a dry pulp.
4. Wrap pulp in a cheese cloth and squeeze out as much liquid as possible into a bowl.
5. Press the pulp into a cake and weigh down with a heavy weight.
6. Cut the cake into pieces.
7. Dry the milk curd in the sun until hardened.
8. May be stored indefinitely.