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Fermented milk from Southern Albania, Përmet region
Salcë shakulli is sheep or goat yogurt salted and hung for months in a salt-cured goat or sheep hide. Whey seeps out through the skin and is scraped off while salted milk is added, so the yogurt thickens into a dense, salty cream that is ready by about November. Shepherds of the Përmet mountains make it to keep summer yogurt for winter.
A short entry: the sources we found record only what is said here about Salcë shakulli itself.
| YogurtAbout 25–30 L | Filled into one sack[fondazioneslowfood] |
| Salt | Added inside and rubbed on the outside of the sack daily; no amount given[fondazioneslowfood] |
| Milk, salted | Added over several days and once more before sealing[fondazioneslowfood] |
| Goat or sheep hide1 | From an animal slaughtered in December or January[fondazioneslowfood] |
| Starter | yogurt fills the sack; the salted milk added to it ferments and turns to yogurt inside (Slow Food) |
Total time across the recorded steps: 8.3 months – 9.4 months
What changes: A goat or sheep hide is salt-cured for months into a sack
Output: shakull.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Salcë shakulli is sheep or goat yogurt salted and hung for months in a salt-cured goat or sheep hide. Whey seeps out through the skin and is scraped off while salted milk is added, so the yogurt thickens into a dense, salty cream that is ready by about November. Shepherds of the Përmet mountains make it to keep summer yogurt for winter. Made in 4 steps over 8.3 months – 9.4 months. The longest step, make the shakull (hide sack), takes 6 months (Slow Food Foundation).
| Main step | 6 monthsReported[fondazioneslowfood] | Make the shakull (hide sack) |
|---|
Salcë shakulli loses its whey slowly through a salted animal hide over two to three months while salted milk is added, and the thick cream is kept for the winter.
Wikipedia's infobox lists it as not pasteurised; the other sources do not say whether the milk is heated. Products made from raw milk can expose people to germs such as Campylobacter, E. coli, Listeria, Brucella and Salmonella (CDC).
Every number is labelled with how it is known. How this atlas is made
Shepherds on the summer pastures of Përmet developed it to keep yogurt for long periods, as part of the transhumance tradition. It is made mostly for home use or for a niche market run by the shepherds themselves. It is listed in Slow Food's Ark of Taste, and a 2020 heritage study proposed a study group to assess whether it and Përmet gliko could be put forward for UNESCO intangible heritage.
