Kashk is a dairy product that you can think as a creamy, cooked yogurt with a uniquely tangy, salty, sour flavor. We use it to add a creamy sourness to savory dishes like kashke bademjan or ash reshteh. Making homemade kashk is not difficult to do, especially if you don’t have access to a Persian grocery store to buy it ready-made. I’m also sharing my recipe for making vegan kashk. It is a staple in Persian cuisine and a handy recipe to have in your repertoire.
Below, I also share a trick for making a vegan version that’s remarkably close to the real thing.
You can typically find kashk in a liquid or powdered form, but the liquid/paste version is most commonly used in Persian cooking for its rich flavor and creamy texture. It can be hard to find good-quality kashk in stores near you as it’s a rarer ingredient in the US. Where I live, only one local place sells the liquid kind, and it can be hit or miss. I usually resort to making it myself, or I order my kashk online.
To learn more about common Persian pantry items and staples, check out my Persian pantry guide.
🧾 Ingredients in this recipe
See the recipe card for full information on ingredients and quantities.
👩🍳How to Make This Recipe
Add 1 cup of water to the yogurt in a non-reactive pot. Whisk until smooth. Heat over medium, stirring constantly using a rubber spatula, until it just barely begins to bubble. (The rubber spatula helps make sure it doesn’t stick and burn to the bottom of the pan.) Lower heat to medium-low and simmer, stirring occasionally, for about 1½ hours until thick and bubbling. (I set a timer to go off every 10 minutes to give it a stir.) Once the yogurt separates and most of the water has evaporated, raise the heat to medium-high and stir constantly for 15-25 minutes, until thick, lumpy, and light beige. Let it cool for 20 minutes. Strain using a nut-milk bag. Squeeze out as much liquid as possible. Blend the pulp with 1/4 cup water until creamy (about 1 minute) in a blender, adding up to 1 tablespoon water if needed. Mix at least 1/4 teaspoon salt and adjust to taste and consistency. Use up to 1/2 teaspoon. It should be a little salty and sour.
Vegan Kashk Pro Tip
I make a vegan version of kashk by blending silken tofu with abghooreh and lemon juice, or sometimes lemon juice and apple cider vinegar, along with garlic and salt. It creates a flavor and texture very similar to traditional kashk, and it works perfectly in my vegan Persian dishes.
🥡 How to Store Kashk
Kashk only lasts about five days in the fridge. To make it go further, I freeze it in ice cube trays so it’s easy to use in soups and stews for much longer.
If you need more than half a cup the week you’re making it, double the recipe.
Homemade Kashk (Persian Tangy Cooked Yogurt)
Print Recipe SaveEquipment
- immersion blender or regular blender
Ingredients
- 16 oz. plain yogurt whole milk
- 1 cup water
- ¼ teaspoon salt up to 1/2
Instructions
- Add 1 cup of water to the yogurt in a non-reactive pot. Whisk until smooth. Heat over medium, stirring constantly using a rubber spatula, until it just barely begins to bubble. (The rubber spatula helps make sure it doesn't stick and burn to the bottom of the pan.)
- Lower heat to medium-low and simmer, stirring occasionally, for about 1½ hours until thick and bubbling. (I set a timer to go off every 10 minutes to give it a stir.)
- Once the yogurt separates and most of the water has evaporated, raise the heat to medium-high and stir constantly for 15-25 minutes, until thick, lumpy, and light beige. Let it cool for 20 minutes.
- Strain using a nut-milk bag. Squeeze out as much liquid as possible. Blend the pulp with 1/4 cup water until creamy (about 1 minute) in a blender, adding up to 1 tablespoon water if needed. Mix at least 1/4 teaspoon salt and adjust to taste and consistency. Use up to 1/2 teaspoon. It should be a little salty and sour.