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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. 

Cooking Tips
To have a spreadable butter for your sandwiches, keep the butter in room temperature for 1 Hour, or place it in the microwave oven for 15 to 20 seconds. Times vary depending on the amount of butter you need.
When making kebab and you’re using wooden skewers to make kebabs, soak them in water for 30 minutes before use.
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