📝 About This Recipe
Kashk is the soul of Persian and Central Asian cuisine, a deeply umami-rich fermented dairy product that transforms simple yogurt into a complex, tangy powerhouse. Traditionally made by straining and drying fermented whey, this recipe captures the ancient method of creating 'liquid gold' and sun-dried pearls. It offers a salty, sour, and creamy profile that elevates stews like Ash-e Reshteh to legendary status.
🥗 Ingredients
The Fermentation Base
- 8 cups Full-fat Greek Yogurt (Preferably goat or sheep milk yogurt for authenticity, but cow milk works well)
- 2 tablespoons Fine Sea Salt (Acts as a preservative and flavor enhancer)
- 4 cups Water (Filtered water is best to avoid chlorine affecting the culture)
The Thickening & Stabilization
- 1 tablespoon All-purpose Flour (Optional; helps prevent curdling during the boiling process)
- 1 cup Buttermilk (Cultured buttermilk to add extra tang and complexity)
Equipment Needed
- 2 layers Cheesecloth (Large enough to line a colander)
- 1 Heavy-bottomed Stockpot (To prevent scorching during the reduction)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the yogurt, buttermilk, and 4 cups of water until the mixture is completely smooth and resembles a thin lassi or ayran.
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2
Transfer the mixture to a heavy-bottomed stockpot. Place over medium heat and stir constantly until the liquid reaches a gentle simmer. Do not let it boil vigorously at this stage.
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3
Lower the heat to the minimum setting. Allow the mixture to simmer very gently for 45 to 60 minutes. You will notice the whey (yellowish liquid) beginning to separate from the milk solids (curds).
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4
Once the mixture has reduced by about one-third and looks curdled, whisk in the sea salt and the flour (if using). The flour helps stabilize the proteins.
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5
Line a large colander with several layers of damp cheesecloth and place it over a deep bowl to catch the liquid. Carefully pour the hot mixture into the cheesecloth.
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6
Allow the mixture to drain at room temperature for at least 4-6 hours. The liquid that drips through is 'Doogh' or whey, which can be saved for soups; the solids remaining in the cloth are your 'Kashk' base.
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7
For 'Liquid Kashk': Take the soft solids from the cloth, place them in a blender with a splash of the reserved whey, and blend until silky smooth. Store in the refrigerator for up to 2 weeks.
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8
For 'Dried Kashk': Continue draining the solids in the cheesecloth for 24 hours, placing a weight on top to press out every possible drop of moisture until it reaches a dough-like consistency.
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9
Take small portions of the thick paste (about 1 tablespoon each) and roll them into smooth balls or oval shapes between your palms.
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10
Place the balls on a tray lined with a clean cotton cloth. Cover loosely with another thin cloth to protect from dust while allowing airflow.
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11
Set the tray in a dry, sunny spot (like a windowsill) for 3 to 5 days. Turn the balls daily to ensure even drying.
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12
The Kashk is ready when it is rock-hard and completely dry to the touch. It should have a concentrated, pungent, and salty aroma.
💡 Chef's Tips
Use the highest quality yogurt you can find; the final flavor is entirely dependent on the starting culture. If you live in a humid climate, use a food dehydrator at the lowest setting (95°F/35°C) instead of sun-drying to prevent mold. Never skip the salt; it is essential for both the traditional flavor profile and as a preservative during the drying process. If your liquid kashk feels too grainy after blending, pass it through a fine-mesh sieve for a professional, velvety finish. Store dried kashk in an airtight jar in a cool, dark place; it will stay shelf-stable for months.
🍽️ Serving Suggestions
Drizzle liquid kashk over 'Kashk-e Bademjan' (Persian Eggplant Dip) for an authentic flavor explosion. Swirl into 'Ash-e Reshteh' (Noodle and Herb Soup) to add creaminess and a fermented tang. Rehydrate dried kashk by grating it into warm water to create a base for traditional Central Asian broths. Serve liquid kashk as a dip for roasted root vegetables, topped with fried mint and caramelized onions. Use a microplane to grate dried kashk over pasta dishes as a dairy-based alternative to Pecorino Romano.