Kashk (کشک) is a traditional fermented dairy product that is one of the characteristic ingredients of Iranian cuisine. Kashk is made through the fermentation of whey and is used in the preparation of many popular Iranian dishes. It has a distinctive flavor that gives dishes a characteristic salty-sour taste.
Kashk: A Superfood from Persia
Production and Fermentation of Kashk
The base for producing kashk is usually whey, sometimes sour milk or yogurt. Whey is a byproduct of cheese and curd production and contains milk sugars, which are converted into lactic acid during fermentation by lactic acid bacteria.
Fermentation occurs naturally or by adding specific lactic acid bacterial cultures. The fermented mixture is then heated to remove excess liquid and shaped into small balls or discs, which are dried in the sun. This traditional dried form of kashk is easy to store. Later, it is mixed with water to achieve the desired consistency for cooking or can be enjoyed as a small snack.
Solid and Liquid Kashk
Kashk is traditionally produced in two basic forms:
- Dry (solid) form – made from fermented whey or yogurt. After fermentation and heating, the mixture is shaped into small balls or flat discs, which are then dried in the sun. This form of kashk has a long shelf life and can be stored for many months or even years.
- Liquid form – created by dissolving dried kashk in water or sold ready-made in liquid form. The liquid form is commonly available in Iranian stores and is used in the preparation of various traditional dishes.
Kashk in Iranian Cuisine
Kashk holds a significant place in Iranian gastronomy, and its use is very diverse. Due to its distinctive flavor, it is mainly used to season dishes, sauces, and soups. Among the most famous dishes containing kashk are:
- Kashk-e bademjan (کشک بادمجان) – a popular dish made with eggplant, garlic, mint oil, onions, and kashk. It has a creamy consistency and is served with traditional Iranian bread.
- Ash reshteh (آش رشته) – a traditional thick soup with noodles, beans, and herbs, topped with kashk for its distinctive taste.
- Kaleh joosh (کله جوش) – a simple soup or sauce made with kashk, onions, walnuts, and herbs, often served with bread.
Kashk is also used as a decorative and flavorful element in dishes, where strips of liquid kashk are drizzled on top of meals.
Kashk and Its Aging Process
Generally, well-dried kashk can be stored for a long time without losing quality. In specific cases, kashk can be left to age for several months or even years. Such aged kashk is usually stored in a cool, dry place, sometimes even in refrigerated boxes.
The aging process allows for the development of a more pronounced sour, sharp taste and intense aroma. The result is a product that is richer in flavor, more complex, and significantly stronger than regular kashk.
Kashk represents an important part of Iranian culinary identity and is included in many traditional recipes that have been passed down for generations. Its distinctive flavor makes it an irreplaceable ingredient. For example, my driver kept small packaged balls of kashk in his car’s glove compartment. Just as a treat 😊. To me, kashk is very similar to Kyrgyz kurut (although I find kashk more pleasant in taste).
Have you had the chance to try kashk in Iran? What do you think of it?
Bon appétit!
