How To Cook Traditional Bulgarian: крокмач или катак - Recipe

Krokmach, krukmach, kutmach, katmach, kurtmach, krosmach, aychak, ahchak, ahcha, katak ... many varieties of such a dairy product. Similar, but not the same. There is a difference between them - both in preparation and in content.

Krokmach and Katak are two different products! What they have in common is that they are made from sheep's milk. The difference is in the production. The making of the crocodile does not use rennet yeast, which is necessary for the production of ice cream, which is thickened by the bacterium Lactobacillus Lactis.

1. Krokmach

Traditionally, this dairy product is prepared in Northern Bulgaria.

One liter of sheep's milk is boiled in a water bath for about 2 hours until it thickens. It is best to use milk that is milked during the period August-October, because then it is the thickest. Pour into jars, cool and add 1 tablespoon of salt. The jars are closed and left to mature for about a week in a cool room. Stir 2-3 times a day so as not to form cream. When it starts to thicken, add 2 or 3 aspirins, which enhance the maturation process. Krokmach closes in jars for the winter. Then it matures and becomes denser.

It can be stored for up to 2 years at a temperature of 4 ° to 6 ° C in a closed container without access to oxygen. Crocodile is extremely tasty in combination with tomatoes or roasted peppers.

2. Kutmach

The porridge that the Bulgarians ate on St. Peter's Day.

1 option:

Melt butter or boil milk in a hot pan. Add the grated fresh cheese and stir constantly with a wooden spoon until it melts into a liquid. Gradually add the flour and stir until the water boils and the dish thickens, until it peels off the walls of the vessel. After cooling, the dish is further thickened. The resulting "White Man", Belmash or Kutmach is eaten with bread or honey and honey.

Option 2:

One liter of sheep's milk is boiled and stirred until thickened. Add to it 1 pinch of salt and 400 grams of sugar. After 2-3 minutes, remove from the heat and allow to cool. Beat a few eggs in boiling water. When cooked, remove with a slotted spoon and serve with milk. Season with salt and paprika fried in butter.

3. Ahchak

Four liters of sheep's milk are boiled in a water bath on low heat for about 4 hours. Do not open the pot and do not stir during this time. After 4 hours, remove from the heat and allow to cool completely in a cool room. Stir with a dry wooden spoon so that no cream forms. Add 1 teaspoon of salt and continue to stir until slightly thickened. An important rule is to always keep the pot cold. Within a week, the milk begins to thicken. Then pour into dry jars and close with lids. It ripens for at least 2 weeks in the refrigerator until it reaches a thicker consistency. It can be stored at 0 ° to 4 ° C for several months.

4. Skating rink

Katak is a traditional Bulgarian dish that is prepared in southern Bulgaria in late August-early September.

The milked sheep's milk is filtered through gauze 1-2 times and boiled on a water bath on low heat for 2-3 hours until part of the milk boils. It is then cooled to 40 ° C in a dark and cool place. Add 1/2 or 1 tablespoon of salt, a little grated cheese and a drop of rennet per 1 liter of milk. Mix well and pour into jars. It is traditionally warmed, wrapped in a blanket for 4-5 hours. Then strain through cheesecloth overnight. Store in the refrigerator. Katak has a sour-salty taste.

It is possible to prepare ice cream from other milks, but they increase the cooking time for thickening.