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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. 

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