Homemade Kashk
An easy step-by-step method for making Persian kashk.
Servings: 2 cups
Equipment
- Nut milk bag
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.
Video
Notes
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- Quality Yogurt: Use high-quality, full-fat whole milk yogurt. The richness of the yogurt directly impacts the texture and flavor of the kashk.
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- 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.
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- 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.
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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
Calories: 277kcal | Carbohydrates: 21g | Protein: 16g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Cholesterol: 59mg | Sodium: 1.386mg | Potassium: 703mg | Sugar: 21g | Vitamin A: 449IU | Vitamin C: 2mg | Calcium: 558mg | Iron: 0.2mg