How farmers made kashk ( curd ) 👨🍳 1 : Dough ( sour watery yogurt less fat ) they boiled dough until it turn into enough density . They usually did that at night . 2 : When boiling dough turned into sufficient density they took the pot off the fire to cool down then they pour boiled dough in thin cotton bag to loose left over sour water and turn into pasty . 3 : They bring out pasty dough from bags and added enough salt then kneaded pasty dough . 4 : At last they make different shape of kask usually round shape and dried them under the sun light . P.S. 1 : It was cooler and there was less wind at night and in early mornings they used waterskin to separated butter from yogurt after that they were milking sheep , boiling milk and making yogurt until afternoon so they they just have nights to do that . P.S. 2 : they boiled sour water to make another product called ( talf ) its kind of a flavor sause for foods . P.S. 3 : Kashk don't rot easily so they could keep it for years . #meimand #meymand #meyrantourism #meymand_kerman #meymand_tourism #meymand_village #meymandbastan #kerman #iran_tourism #iran #trip #travelling #travel #journey #voyage #گردشگری #گردش #میمند_شهربابک_کرمان #میمند #تور #ایرانگردی #شهربابک #روستای_صخره_ای_میمند (at Meymand / میمند) https://www.instagram.com/p/B2e_qxiHPl0/?igshid=176ltq0snao3l
