Eggs & dairy · Yoghurt & cultured

Kashk

Iranian fermented dairy concentrate, sold as a thick liquid; salty, tangy and savoury in soups and dips.

Also called: liquid kashk, kashk-e mayeh, qurut (liquid), dried whey

Around the world: kashk, کشک (fa) · qurut (ps)

A kind of yogurt

What it is

Kashk is made from yogurt or the leftovers of butter-making, cooked and dried into hard balls; today it is often sold as a pourable, cream-coloured liquid (kashk-e mayeh). It is much saltier and more pungent than yogurt, with a savoury, almost cheesy depth. Central Asian qurut is a related dried product.

How it’s used

Kashk-e bademjan (aubergine and kashk dip)
Swirled into ash reshteh noodle soup
Drizzled over halim and stews
Thinned as a sauce for vegetables

Characteristics

Taste: Strongly salty, sour and savoury.
Texture: Thick and creamy as a liquid; hard and chalky when dried.
When cooked: Traditionally heated in the dish or briefly simmered; dried kashk is soaked and rubbed with water to dissolve.
Sold as: liquid, dried, fermented
Cooking uses: Commonly cooked, Used as a garnish, Mainly a seasoning
Common in: Iranian, Afghan, Iraqi

Storage

Refrigerated. Keep liquid kashk in the fridge once opened; dried kashk keeps in a sealed jar in a cool, dry place.

Diet, allergens and safety

Contains Milk.

Vegetarian
Vegan
Dairy-free
Egg-free
Gluten-free
Nut-free
Soy-free
Caffeine-free

Contains milk (allergen).

Nutrition per 100 g

Energy: 97 kcal
Protein: 9 g
Carbohydrate: 3.98 g
Fat: 5 g
Fibre: 0 g
Sugars: 4 g

USDA FoodData Central: Yogurt, Greek, plain, whole milk (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Greek yogurt — Mixed with a little salt and finely grated feta or parmesan for depth; milder.
Sour cream — With salt and a squeeze of lemon; much less savoury.