Difference between revisions of "Sarysu"
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== Description == | == Description == | ||
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# It is made of whey which remains after making curds. Whey is boiled away in a cauldron on slow fire untill a thick viscous mass in obtained. It is cooled, flat cakes of various shape are made and dried. | # It is made of whey which remains after making curds. Whey is boiled away in a cauldron on slow fire untill a thick viscous mass in obtained. It is cooled, flat cakes of various shape are made and dried. | ||
# Sarysu can also be consumed fresh, without drying. To taste is resembles [[chocolate]] therefore it is sometimes called in the people"Kasakh [[chocolate]]". | # Sarysu can also be consumed fresh, without drying. To taste is resembles [[chocolate]] therefore it is sometimes called in the people"Kasakh [[chocolate]]". | ||
| − | [[Category:Kazakh | + | [[Category:Kazakh cuisine]] |
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| + | [[Category:Kazakh cuisine]] | ||
| + | [[Category:Snack Recipes]] | ||
[[Category:Chocolate Recipes]] | [[Category:Chocolate Recipes]] | ||
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Latest revision as of 06:40, 14 July 2012
Description
Ingredients
Procedures
- It is made of whey which remains after making curds. Whey is boiled away in a cauldron on slow fire untill a thick viscous mass in obtained. It is cooled, flat cakes of various shape are made and dried.
- Sarysu can also be consumed fresh, without drying. To taste is resembles chocolate therefore it is sometimes called in the people"Kasakh chocolate".
