Dried Whey (Kashk)
Video Quality: High (Change)
Ingredients

makes 1 cup

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

Cooking Tips
To make yoghurt drink (Dough) use sour yoghurt. To make sour yoghurt, keep yoghurt out of fridge overnight.
When you grill, remove the meat from the fridge one hour ahead of time, to allow them to reach room temperature.
Pomegranate seeds will not freeze, so you can store them in the freezer and they will remain fresh.
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.
Related Videos
Yoghurt (must)
Monday, March 07, 2011
Poll
Thank you for voting us
How you rate our Website and Recipes?
Share
© 2014 All Rights Reserved To the Mehmane Sofreh Farzi Co.
Powered by Golgraphic