JaanYar
Chapter 1 of 12

Kashk

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Three hard dried kashk balls beside a small clay bowl of pale liquid kashk
Both forms in one frame: the hard dried balls, and the cream they become once soaked and ground.

Traditional unpasteurised kashk carries live cultures. Pasteurised jars don't.

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Keeps for a long time when dried — a historic pantry staple.

Adds savory depth without meat.

Kashk isn't a cheese, not a yogurt and not a sauce. Here's what it actually is: what is left when yogurt or buttermilk is drained, salted and dried down to a preserved solid — a way of keeping the protein of milk through a whole year without a fridge. Everything about the taste follows from that. It's intensely sour, salty, savoury, and far more concentrated than the dairy it came from. One name covers several products.