Dairy

Kashk

کشک

Also called qurut, kashk-e mayeh, Persian whey, dried yoghurt

Fermented, drained and salted whey or yoghurt, sold as a thick liquid in jars or as hard dried balls.

Origin

Iran, Afghanistan and Central Asia; a pastoral method of preserving dairy through summer.

Sour, salty and funky, like a very sharp sour cream crossed with aged cheese.

Yoghurt or buttermilk is drained, salted and fermented, then either bottled or dried into balls that are reconstituted in water.

Thin with hot water and stir into ash reshteh or kashk-e bademjan, and spoon more on top to serve. Dried balls need soaking and grating.

Liquid kashk keeps in the fridge for months once opened. Dried balls keep indefinitely in the pantry.

Per 100 g. Estimate.

USDA FoodData Central averages and equivalent published tables. Values are typical, not lab tests of your shopping bag.

Allergens: Milk

Straight from this ingredient's notes in the catalogue.

What is Kashk?

Fermented, drained and salted whey or yoghurt, sold as a thick liquid in jars or as hard dried balls.

How do I use Kashk?

Thin with hot water and stir into ash reshteh or kashk-e bademjan, and spoon more on top to serve. Dried balls need soaking and grating.

How do I store Kashk?

Liquid kashk keeps in the fridge for months once opened. Dried balls keep indefinitely in the pantry.

What does it taste like?

Sour, salty and funky, like a very sharp sour cream crossed with aged cheese.

What allergens should I watch?

Milk. Check the packet in your kitchen.

Ash reshteh

آش رشته

Thick Persian noodle soup of beans, lentils, herbs and spinach, topped with kashk, fried onion and mint oil.

Medium