Kashk
- Level: Easy
- Yield: about 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 138
- Total Fat
- 7
- Saturated Fat
- 5
- Carbohydrates
- 11
- Dietary Fiber
- 0
- Sugar
- 11
- Protein
- 8
- Cholesterol
- 29
- Sodium
- 527
- Total: 1 hr 30 min (includes cooling time)
- Active: 1 hr 10 min
Ingredients
One 32-ounce tub whole-milk yogurt
Kosher salt
Directions
- Scoop the yogurt into a large pot and add 2 cups water. Whisk until the water is fully incorporated and there are no lumps. Place the pot over medium heat and stir constantly until the yogurt comes to a boil, 15 to 20 minutes.
- Reduce the heat to medium-low and simmer, stirring occasionally, until the yogurt is pretty thick and has lightly splattering bubbles, about 1 1/2 hours. The yogurt will separate and most of the water should be evaporated. Raise the heat to medium-high and stir constantly until the mixture is quite thick and lumpy and the color is light beige, 20 to 30 minutes. Remove from the heat and let cool for 20 minutes.
- Pour the kashk into a nut-milk bag and squeeze out and discard as much liquid as possible; you want to end up with dry pulp. Place the kashk in a blender, add 1/2 cup water and blend on high speed until creamy, about 1 minute. Add an additional 1 tablespoon water if needed to create a smooth consistency similar to mayonnaise. Add 3/4 teaspoon salt and blend to incorporate. The kashk should taste somewhat salty and sour. Add more salt, if needed. Adjust the consistency if desired with a little bit of water.
- The kashk will keep in an airtight container in the refrigerator for up to 5 days. Stir before using. You can also freeze the kashk for up to 2 months. Thaw in the refrigerator, then stir before using.