Kashk or Whey


Introducing themes to my blog and this week it’s going to be recipes using kashk or whey. You can buy kashk from any Iranian grocery store or you can easily make it at home yourself. It’s not easy to find in your local supermarket but if you don’t live within easy access of an Iranian store, you’ll probably find it in an Indian grocery store too . I’ve always bought it for convenience but there’s a first time for everything!

Kashk or whey is suprising useful, not only for Persian cooking but also in Italian dishes, for soups, cheese, biscuits and pastries , a substitute for cream and you can even make chocolate with it. I’m not going to include all those recipes  but you can easily find them via a search engine. Kashk or whey  is gluten-free for people with coeliacs, it’s vegetarian and has a high protein content. It’s also high in lactose so for those with lactose intolerance, beware. Swedish nutritionalists have found that kashk promotes the easy release of insulin and therefore is helpful to people with type 2 diabetes. Please talk to your doctor about this if you have diabetes.

HOW TO MAKE KASHK OR WHEY

This recipe will make about 1/2 pt of  kashk. If you divide it up and store in airtight containers you can keep it in the freezer for to use as needed.

Ingredients:

  • 3 pints of natural unsweetened yoghurt
  • 1 tablespoon of salt.
  • 4 oz of water
  • 2 pieces of cheesecloth

Method:

First make the yoghurt sour

  1. Keep the yoghurt at room temperature for about 2 days or until the yoghurt becomes a little tangy. It should begin to smell quite strong and have a sour taste.
  2. Using a blender, add the yoghurt along with the water and salt and allow to blend away for about 6 minutes or until smooth.
  3. Place in a pan and bring to the boil. It should become quite thick and lumpy at this point.
  4. Take the 2 cheesecloth layers and drain the yogurt through them.
  5. Make a knot with the ends of the cheesecloth and leave the remaining yoghurt to drip away. The best way to do this is using a wooden spoon suspended over a bowl. If you don’t have any cheesecloth use a fine mesh drainer.
  6. After 30 mins, the remains of the yoghurt left in the cheesecloth is Kashk or whey. To make the process more speedy, add some weight on the top.
  7. Take the kashk or whey and form small balls sqeezing the kashk as you go (make the balls  about the size of an average ice cube or plum). Then simply  leave to dry out a little before freezing.
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19 thoughts on “Kashk or Whey

  1. hello
    please send me recipes for joje kaba and kobideh ,in kobideh what type of meat i should use .
    thanks and have a nice day
    essy

      1. Hi dear Javanejoon .Thanks for reply , i am opening a place for persian food in Mexico can you PLEASE send some advise to my mail.
        It is fast food and i am not serving rice or khoresht,it is kabab and koko.the place is big and most of those are coming for food are office pepole so do not spend much.
        Once more for all your hard work to teach our food to the world THANKS.
        GOD BLESS YOU

  2. Thank you very much for this recipe!!
    I was searching for a long time a recipe to make kashk in home, because is kind of difficult to find it in Romania.
    Can i use this for Kashkeh Bademjan ?

  3. Dear Javanejoon, many thanks for posting this recipe. I’ve been Googling to see how I can make a homemade Kashk, since I don’t have an access to Middle Eastern store and this came quite handy.
    Best,
    sassan Joon

  4. Do you have the recipe for a soup with Kashk, noodles, chickpeas and beans with fried mint as a topping. I’d be very grateful if you could get that recipe for me.

  5. I have tried this recipe with good faith however it does not reproduce authentic Kashk. The very strong cheesy flavour is missing. I am interested in the original method of production as it is difficult for me to purchase Iranian Kashk in Melbourne, Australia. Do you know any other recipes? Probably they would include fermentation of the dairy product.

    1. Im so very sorry that it didnt work out so well. I think I might remove it for a while and tweak it. Meanwhile you can find Kashk in any iranian grocery store and to be honest with you it is so much easier. Apologies my friend

  6. All of your recipes are terrific – thanks very much. A minor correction, however – kashk is lactose-free. That is because the good bacteria (lactobacilli) that convert milk into yogurt use lactose as their fuel, converting it into lactic acid, which is responsible for yoghurt’s sour taste. With kashk, you sour the yoghurt even further, so whatever tiny quantities of lactose might remain would be totally destroyed.

    People with lactose intolerance lack an enzyme (lactase) that breaks lactose down into glucose and galactose – so the intestinal bacteria break it down instead, producing gas and diarrhea. This is why lactose-intolerant people can generally eat yoghurt, especially the home-made variety that is allowed to sour fully. The commercial “lactose-free” milk is made by adding lactase (extracted from bacteria) to regular milk – this also has the side-effect of making the milk slightly sweeter (since glucose is sweeter than lactose).

    To develop a stronger cheesy flavor for kashk, do what cheese-makers do – get rid of as much of the water as possible by pressing dry, and keep the kashk out for a couple of days (covered) rather than refrigerating immediately – this “aging” allows the lactobacilli (and other good bacteria) to develop more flavor by breaking the casein protein partially into amino acids. Refrigerate after the flavor has developed to the desired level.

    1. Thanks Prakash … this was really interesting and I am also dairy intolerant and have wondered for some time why is it I can in fact tolerate natural yoghurt and kashk! Now I know!!! And I can eat now without the worry that I may have a reaction. Im very happy. Big thanks

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