Kazakh Irimshik

Pour the milk into a thick-walled pot and heat slowly, stirring often, almost to a boil.

Once the milk comes to a boil, pour in the ayran, stir, and cook over low heat until the curds separate from the whey; this takes about 20–30 minutes.

Once the curd settles, stop stirring, cover the pot, and simmer over the lowest heat for 3–4 hours so the whey slowly evaporates.

Once about two-thirds of the whey has evaporated and the mixture has turned light brown, add the sugar and mix well.

Continue cooking the irimshik over low heat for another 40 minutes or so, stirring toward the end so the mixture thickens without burning.

Transfer the hot cheese mixture into a cheesecloth-lined sieve, let the whey drain off, cover with a flat plate, and set a weight on top for about 3 hours.

Cut the pressed irimshik into pieces and serve chilled with tea; for longer storage, dry it out in a dry, well-ventilated place.