Ingredients:
2 kg. sheep's yoghurt
250 gr. sheep's cheese
100 gr. butter
4 cloves garlic
Salt

Preparation and serving:
Strain the yoghurt in cheese-cloth for 10 hours. Grate the cheese and stir well together with the butter. Add the strained yoghurt, salt and the pressed garlic. Stir well to make it homogenous.
Serve chilled shaped like balls with aboyut 5 cm. diameter.

Variants:
Katak in Troyan art: In the region of Troyan usually are added backed, peeled and fine chopped capsicum.

History:
The recipe comes from the protobulgarians who traditionaly maket from leavened sheep's milk, using cheese for the leavening. To achieve a better thickness, before the leavening the milk was cooked on a moderate heat for few hours. The result was a long-lasting (few months) dish.

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