Homemade Kashk
User Reviews
5
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Prep Time
10 mins
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Cook Time
3 hrs 30 mins
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Servings
2 cups
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Calories
277 kcal
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Course
Condiments
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Cuisine
Persian
Homemade Kashk
Description
This recipe starts by mixing full-fat yogurt with water and heating it to a simmer, stirring continuously to prevent scorching. The mixture simmers for over two and a half hours on low heat to achieve a transformation where it thickens and curdles, then is cooked longer to reach a beige color indicating readiness. After cooling, it is strained through a nut milk bag to remove excess liquid, producing a solid lump.
The solid kashk is then broken into pieces and blended with more water and salt until smooth and creamy. The blending consistency can be adjusted with more water to suit use. This technique develops the distinct texture and flavor valued in kashk.
Kashk can be refrigerated for up to two weeks, offering a versatile ingredient for sauces, soups, and dips.
Using high-quality whole milk yogurt affects final texture and flavor. A heavy-bottomed pot ensures even heating. Continuous stirring and heat control prevent burning. The nut milk bag guarantees efficient straining, and monitoring color cues readiness. Cooling before straining facilitates process and texture.
Ingredients
- 32 oz yogurt whole milk
- 2 1/2 cups water
- 1 tsp kosher salt
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
- Use high-quality, full-fat whole milk yogurt for best texture and flavor.
- Stir the yogurt mixture continuously while heating to avoid scorching, using a suitable wooden spoon or spatula.
- Simmer on medium-low heat to maintain consistent temperature and prevent burning.
- A heavy-bottomed pot helps distribute heat evenly and minimizes hot spots.
- Monitor the color change to beige as an indicator the kashk is ready for straining.
- Allow the mixture to cool about 30 minutes before straining to ease the process and improve texture.
- Squeeze the nut milk bag thoroughly to remove as much liquid as possible for proper consistency.
- Blend the strained kashk with water and salt until smooth, adjusting water amount to reach desired creaminess.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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