Shëllira e Kaçupit: The Ancient Art of Salted Milk Brine from Labëria
For centuries, Albanian shepherds have relied on their resourcefulness to endure the challenges of rural life, particularly in the highlands where every element of food production had to be carefully preserved. The need to store dairy products for extended periods, ensuring a stable food supply through harsh winters, led to the development of unique and sustainable preservation methods. One of the most remarkable and lesser-known of these is Shëllira e Kaçupit, a traditional salted milk brine made from sheep’s milk and aged inside a handcrafted Kaçup—a specially treated animal skin sack.
This ancient craft has been a vital part of life in the Labëria region of southern Albania, passed down through generations of shepherds who mastered the delicate process of transforming fresh milk into a rich, briny dairy product. However, like many rural traditions, Shëllira e Kaçupit is at risk of disappearing. The exodus from villages and the decline of pastoral life have significantly reduced the number of shepherds still practicing this time-honored method of dairy preservation.
Despite this decline, a few dedicated artisans continue to produce Shëllira e Kaçupit, keeping the tradition alive. Among them is Lavdurim Kalemi from the village of Kolonjë in Gjirokastra, who has inherited and safeguarded this rare dairy craft, ensuring its continued existence.
The Ancient Craft of Making an Animal Skin Sack (Kaçup)
One of the most distinctive aspects of Shëllira e Kaçupit is the Kaçup itself—a meticulously prepared animal skin sack used as the natural vessel for aging the salted milk brine. The preparation of the Kaçup is an art in itself, requiring patience, skill, and a deep understanding of traditional techniques.
- 1 Goat
- 1
- A ram’s or goat’s skin, preferably large and free of imperfections, is chosen.
- The skin is immediately cured with salt, preventing decay and ensuring proper preservation.
- 2-3 kg of salt is rubbed into the skin, working it thoroughly until the salt is partially absorbed.
Curing and Cleaning the Skin- 2
- The salted hide is then folded and left to rest for a week, allowing the salt to penetrate deeply.
- After this period, the outer layer of the hide is shaved, creating a smooth, clean surface.
- The shaved skin is then soaked in water, softening the leather.
Drying and Shaping the Sack- 3
- Once softened, the leather is removed from the water, inflated with air, and sun-dried for 1-2 days depending on the weather.
- When fully dry, the Kaçup is washed again with clean water and left to dry completely before it is ready for use.
This labor-intensive process ensures the Kaçup is sturdy, flexible, and perfectly suited for aging the salted milk brine, imparting its distinctive aroma and depth of flavor that sets Shëllira e Kaçupit apart from any other dairy product.
How is Shëllira e Kaçupit Made?- 4
Step-by-Step Process of Making Salted Milk BrineThe production of Shëllira e Kaçupit follows a carefully controlled method, preserving the milk using only natural ingredients and time-tested techniques.
Milk Preparation
- Freshly milked sheep’s milk is strained and boiled to remove any impurities.
- The milk is left to cool before being carefully transferred into the prepared Kaçup.
Salting and Aging the Milk
- A precise amount of salt is added, varying based on the quantity of milk and the size of the leather sack.
- Once salted, the Kaçup is tightly sealed using twine or linen rope, ensuring an airtight environment for fermentation.
The Fermentation and Aging Process
- The Kaçup is placed in a stable position, traditionally on a bed of straw or a special wooden frame.
- Over time, whey naturally separates from the curd and must be continually removed by carefully scraping it off the surface.
- Each day, the outer surface of the Kaçup is cleaned with a penknife, ensuring the process remains hygienic and controlled.
- This process continues until all excess whey is eliminated, leaving behind the dense, briny dairy product known as Shëllira e Kaçupit.
Final Storage and Consumption
- Once fully aged, Shëllira e Kaçupit is extracted from the Kaçup and transferred to a special vessel for storage.
- This unique brined dairy product can last up to 8 months, providing a flavor-packed, nutrient-rich food source that Albanian shepherds have relied on for generations.
NoteWhy Shëllira e Kaçupit is a Must-Try for Food Enthusiasts
- Authenticity – A truly authentic Albanian dairy product, deeply rooted in history.
- Rich Nutritional Value – Packed with protein, probiotics, and minerals from the traditional aging process.
- Rare and Unique Flavor – Unlike any modern cheese or yogurt, it carries an intense, aged briny taste that showcases the raw beauty of Albania’s dairy craftsmanship.
- Sustainable and Natural – Made with zero preservatives, relying solely on time, salt, and traditional techniques.
As Albania experiences a gastronomic renaissance, with food lovers rediscovering traditional recipes, Shëllira e Kaçupit stands as a testament to the country’s remarkable culinary legacy.
Where to Find Authentic Shëllira e Kaçupit
For those eager to taste this extraordinary Albanian specialty, Lavdurim Kalemi in Kolonjë, Gjirokastra, remains one of the few dedicated producers keeping the craft alive.
At Votra Inc, we are committed to preserving and promoting traditional Albanian foods, ensuring that rare artisanal products like Shëllira e Kaçupit remainlbania part of Albania’s culinary identity.
If you are passionate about authentic Albanian food, traditional dairy crafts, and preserving our rich heritage, stay connected with Eating Albanian by Votra Inc. Discover more about Albania’s hidden gastronomic gems, support local artisans, and bring the true flavors of Albanian shepherd traditions to your table.
