Dried Whey (Kashk)
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makes 1 cup

  • 1 kg yoghurt
  • 1 and 1/2 cups water
  • 2 teaspoons salt 
  • Leave yoghurt out of fridge overnight.
  • Put yoghurt and water in a medium sized pot and bring to boil stirring occasionally.
  • Let simmer on a lower heat to allow the liquid to evaporate. Stir occasionally.
  • Add salt, mix well and simmer until you get a thick mixture.
  • Using an electric mixer beat the mixture when it’s still hot.
  • When it’s cooled, store in an airtight jar or container.
  • You can keep fresh kashk in the fridge for up to 2 weeks.
  • Use kashk as chashni or decorations for different foods like Pomegranate pottage (Ash anar).
  • Now enjoy (nooshe jan). 

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. 

About Farzi
Farzaneh Masoud Ansari
It is my greatest pleasure to share my love of Persian food with others by demonstrating my skills and techniques, in the hope that my knowledge will be passed on to future generations.
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