Homemade Kashk

Name: Homemade Kashk
Prep time: 10 min
Cook time: 3 h 30 min
Yield: 2 cups
Ingredients: 32 oz whole milk yogurt; 2 1/2 cups water; 1 tsp kosher salt

User Reviews

5.0

15 reviews

Excellent

Prep Time
10 mins
Cook Time
3 hrs 10 mins
Servings
2 cups
Calories
277 kcal
Course
Condiments
Cuisine
Persian

Homemade Kashk

Isaac Lopez

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An easy step-by-step method for making Persian kashk.

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Ingredients

Servings

32 oz whole milk yogurt
2 1/2 cups water
1 tsp kosher salt

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Instructions

Mix the whole milk yogurt with 2 cups water in a pot and put over medium to high heat to bring to a simmer. This will be about 20-30 min and you’ll have separation/curdling.
Then, simmer on medium to low heat for 2 hours and 30 minutes and the mixture will come together again.
Raise the heat back to medium-high for another 30 minutes. You’ll know it’s ready when it becomes a beige color and gets solid.
Turn the heat off and let the mixture cool then transfer to nut milk bag. Squeeze out all excess liquid. You'll be left with a solid lump.
Break the lump into pieces and place it in the food processor with half cup of water, salt, and blend until creamy. Adjust salt to taste.
Store in a jar and refrigerate for up to 2 weeks.

Notes

Quality Yogurt: Use high-quality, full-fat whole milk yogurt. The richness of the yogurt directly impacts the texture and flavor of the kashk.
Consistent Stirring: Stir continuously while bringing the yogurt mixture to a simmer to prevent it from sticking to the bottom of the pot and burning. Use a wooden spoon or a heat-resistant spatula for best results.
Temperature Control: Maintain medium-low heat during the simmering process to avoid scorching the yogurt. Consistent heat is crucial for the proper transformation of the yogurt.
Use a Heavy-Bottomed Pot: A heavy-bottomed pot distributes heat evenly and helps prevent hot spots that can burn the yogurt.
Blend for Creaminess: After straining, blend the kashk with water and salt in a good quality food processor to achieve a smooth and creamy texture. Adjust the water amount for your desired consistency.
Nut Milk Bag for Straining: Use a nut milk bag for efficient straining. It's durable and fine enough to capture all the solid parts, ensuring a smooth kashk.
Monitor the Color: Keep an eye on the color change during cooking. The mixture should turn a beige hue, indicating it's ready to be strained.
Cool Properly: Allow the kashk to cool for about 30 minutes after cooking before straining. This makes the process easier and ensures a smoother texture.
Squeeze Well: When using the nut milk bag, ensure you squeeze out as much liquid as possible. This helps achieve the correct consistency for the kashk.
Quality Yogurt: Use high-quality, full-fat whole milk yogurt. The richness of the yogurt directly impacts the texture and flavor of the kashk.
Quality Yogurt: Use high-quality, full-fat whole milk yogurt. The richness of the yogurt directly impacts the texture and flavor of the kashk.
Consistent Stirring: Stir continuously while bringing the yogurt mixture to a simmer to prevent it from sticking to the bottom of the pot and burning. Use a wooden spoon or a heat-resistant spatula for best results.
Consistent Stirring: Stir continuously while bringing the yogurt mixture to a simmer to prevent it from sticking to the bottom of the pot and burning. Use a wooden spoon or a heat-resistant spatula for best results.
Temperature Control: Maintain medium-low heat during the simmering process to avoid scorching the yogurt. Consistent heat is crucial for the proper transformation of the yogurt.

Use a Heavy-Bottomed Pot: A heavy-bottomed pot distributes heat evenly and helps prevent hot spots that can burn the yogurt.

Blend for Creaminess: After straining, blend the kashk with water and salt in a good quality food processor to achieve a smooth and creamy texture. Adjust the water amount for your desired consistency.

Nut Milk Bag for Straining: Use a nut milk bag for efficient straining. It's durable and fine enough to capture all the solid parts, ensuring a smooth kashk.

Monitor the Color: Keep an eye on the color change during cooking. The mixture should turn a beige hue, indicating it's ready to be strained.

Cool Properly: Allow the kashk to cool for about 30 minutes after cooking before straining. This makes the process easier and ensures a smoother texture.

Squeeze Well: When using the nut milk bag, ensure you squeeze out as much liquid as possible. This helps achieve the correct consistency for the kashk.
Temperature Control: Maintain medium-low heat during the simmering process to avoid scorching the yogurt. Consistent heat is crucial for the proper transformation of the yogurt.
Use a Heavy-Bottomed Pot: A heavy-bottomed pot distributes heat evenly and helps prevent hot spots that can burn the yogurt.
Blend for Creaminess: After straining, blend the kashk with water and salt in a good quality food processor to achieve a smooth and creamy texture. Adjust the water amount for your desired consistency.
Nut Milk Bag for Straining: Use a nut milk bag for efficient straining. It's durable and fine enough to capture all the solid parts, ensuring a smooth kashk.
Monitor the Color: Keep an eye on the color change during cooking. The mixture should turn a beige hue, indicating it's ready to be strained.
Cool Properly: Allow the kashk to cool for about 30 minutes after cooking before straining. This makes the process easier and ensures a smoother texture.
Squeeze Well: When using the nut milk bag, ensure you squeeze out as much liquid as possible. This helps achieve the correct consistency for the kashk.

Nutrition Information

Show Details

Calories 277kcal (14%) Carbohydrates 21g (7%) Protein 16g (32%) Fat 15g (23%) Saturated Fat 10g (50%) Polyunsaturated Fat 0.4g Monounsaturated Fat 4g Cholesterol 59mg (20%) Sodium 1.386mg (0%) Potassium 703mg (20%) Sugar 21g (42%) Vitamin A 449IU (9%) Vitamin C 2mg (2%) Calcium 558mg (56%) Iron 0.2mg (1%)

Nutrition Facts

Serving: 2cups

Amount Per Serving

Calories 277 kcal

% Daily Value*

Calories	277kcal	14%
Carbohydrates	21g	7%
Protein	16g	32%
Fat	15g	23%
Saturated Fat	10g	50%
Polyunsaturated Fat	0.4g	2%
Monounsaturated Fat	4g	20%
Cholesterol	59mg	20%
Sodium	1.386mg	0%
Potassium	703mg	15%
Sugar	21g	42%
Vitamin A	449IU	9%
Vitamin C	2mg	2%
Calcium	558mg	56%
Iron	0.2mg	1%