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.