Kashk

Name: Kashk (Dried Buttermilk)
Prep time: 48 h
Total time: 48 h
Yield: Makes ½ pint/240ml
Cuisine: Iranian
Ingredients: Remove the contents from the cheesecloth and place in a food processor. Add 1 tablespoon salt and mix in food processor for 3 minutes.; Line a strainer with 3 layers of cheesecloth and place it over a large pot. Pour the contents of the container over the cheesecloth. Tie the ends shut and allow to drain for several hours so that the excess water drains away. Catch drips in the pot.; Make sour yogurt per the method above. Transfer the sour yogurt to a Pyrex dish. Cover it with another Pyrex cover or dish and place it in a warm oven at 140°F to 150°F (60°C to 65°C). After a few hours check the amount of condensation on the lid. No condensation indicates that the temperature is too high. Slight condensation means the temperature is correct. Adjust the oven setting as needed.

Dried Buttermilk

Preparation info

Makes
½ pint

Difficulty
Easy
Ready in
48 hr

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

In Iran, kashk is used in cooking as a high protein, fat free replacement for cream. Traditionally kashk is sold as a solid and dissolved in water to use in cooking. These days it is also available in jars as a liquid. Or you can make your own. There are many ways to make kashk, and I am giving a few of them below.

Method

Simple Method

Use 2 pints/1 l plain, low-fat yogurt stored for 2 days at room temperature for it to becom