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Ingredients

makes 1 cup

  • 1 kg yoghurt
  • 1 and 1/2 cups water
  • 2 teaspoons salt 
Directions
Tips

It will take about an hour to make this kashk.

You can store kashk in an airtight container in the freezer for up to 3 months.

Make sure to record the date on the container when storing in the freezer. 

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