Kashk is a traditional dairy product commonly used in Middle Eastern, Central Asian, and Persian cuisines. It has a long history dating back thousands of years.

The exact origin of kashk is uncertain, as it has been a part of various regional cuisines for centuries. It is believed to have originated in the Middle East and then spread to neighboring regions. The word "kashk" itself is of Persian origin.

Kashk is typically made from fermented milk, usually obtained from cows, sheep, or goats. The process of making kashk involves allowing the milk to sour naturally by the action of bacteria. The milk is heated and then left to ferment, resulting in a thickened, tangy liquid. The fermentation process can take several days to complete.

Historically, kashk was made as a way to preserve milk during times when fresh milk was not readily available. Fermentation helped extend the shelf life of the milk while also adding a distinct flavor and texture to the product.

Kashk has been used in various culinary applications throughout history. It is commonly used as a key ingredient in soups, stews, and sauces, adding a rich, creamy texture and tangy flavor. It is also used as a topping for dishes, such as dolma (stuffed vegetables) or kashk-e bademjan (an Iranian eggplant dish). In some regions, kashk is mixed with water or yogurt to create a savory beverage.

Over time, different variations of kashk have emerged in different cultures and regions. For example, in Iran, kashk is often dried and used as a powder or paste, while in other countries, it is available in a liquid form. Each variation has its own unique taste and culinary applications.

Today, kashk continues to be an essential ingredient in Middle Eastern, Central Asian, and Persian cuisines. It is enjoyed for its distinct flavor and versatility, adding depth and complexity to a wide range of dishes.