Homemade Kashk (Persian Tangy Cooked Yogurt)

A clear glass jar filled with a thick, creamy, pale tan liquid. The jar sits on a light-colored surface with a blurred background.

Print Recipe

No ratings yet

Homemade Kashk (Persian Tangy Cooked Yogurt)

Kashk is a dairy product that you can think as a creamy, cooked yogurt with a uniquely tangy, salty, sour flavor.

Prep Time5

Cook Time2 20

Resting Time20

Total Time2 45

Course: Condiment

Cuisine: Persian

Diet: Gluten Free, Kosher, Vegetarian

Servings:

Calories: 35kcal

Author: Candice Walker

Equipment

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.

Notes

Refrigerate in an airtight container for up to 5 days. Stir before using.

Makes 1/2 cup. (8 tablespoons) Easily doubled.

Do not use a pot larger than 8"-diameter unless doubling the recipe.

An immersion blender works best for this small recipe. If doubling, you can use a regular blender.

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. Let me know if you want me to write up a whole recipe.

Nutrition