Liquid Kashk With Yogurt

5.0 (1)

Homemade kashk is simply a rich, creamy, sour dairy product, akin to heavy yogurt. It tin beryllium stirred successful arsenic a last ingredient, oregon added arsenic a garnish, enriching and adding extent to a assortment of dishes, specified arsenic soups oregon dips. Use it conscionable arsenic you would usage yogurt, creme fraiche oregon sour cream. Home cooks tin get adjacent successful sensation and texture of kashk prepared the accepted mode with doogh successful Iran, but it is important to commencement with a precise sour yogurt. Some store-bought brands labeled “European-style” oregon “Bulgarian” are a bully choice. Traditional kashk is simply a people fat-free dairy product, but you tin usage yogurt with immoderate abdominous contented that you prefer, though debar yogurts with the pick connected top, oregon skim it disconnected earlier using.

Homemade kashk has a overmuch smoother sensation and texture portion store-bought kashk is thicker, has a sharper sensation and is saltier for a longer support life.

Traditionally successful Iran, the yogurt for making kashk is near astatine country somesthesia for 2 days to sour. Another method is to decant the yogurt into a bowl, spot a stainless alloy spoon successful it, and permission it astatine country somesthesia for 2 hours. You tin usage refrigerated yogurt, but the kashk mightiness not get arsenic tangy.

To decently strain the kashk, you volition request a mesh strainer and a seed beverage container oregon respective layers of cheesecloth. A seed beverage container made of nylon oregon akin heavier cloth is preferable. To measurement the water, simply capable the bare yogurt instrumentality with water.

Kashk tin beryllium refrigerated successful an airtight instrumentality for up to 1 week oregon frozen for up to 3 months.

Food writer and cookbook writer Naz Deravian.

Ingredients

Nutritional Facts

Per serving

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Food writer and cookbook writer Naz Deravian.

Tested by Ann Maloney and Jim Webster.

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