Tuesday, May 18, 2010

How to make Kashk

Kashk is a diary product and tastes sour. Iranian add Kashk to some of their cooking to improve the taste. Kashk is produced from boiled concentrated yogurt and contains a considerable amount of Calcium.

Here is how to make it.

Daee Mansoor says:

  • Leave the yogurt out of fridge for a day or half till it tastes sour.
  • Add 1 liter of water to every 5 kg. of yogurt and beat well using a mixer.
  • Put over the flame and beat till boiling point.
  • Let it boil moderately for about 4 hours till thickened turning into a cream color; leaving the lid open to scape the steam.
  • Add salt to taste.
  • Remove from heat after 4 hours and beat well with an electric mixer till smooth.
  • Leave to cool till it looks like dough.

Freeze in plastic bags or keep refrigerated for about a week.


Cristina said...

Thank you very much for this recipe. It is very usefull because i live in Romania and it is difficult to find Kashk.

Anonymous said...

Dear Daei Mansoor, I've been living outside of Iran most my life and Kash is hard to come by so many thanks for this recipe.

ayleen said...

thank you so much