کشک ایرانی

Kashk, also known as kishk or keshk, is a popular dairy product commonly used in Middle Eastern, Central Asian, and Mediterranean cuisines. It has a long history and is made by fermenting yogurt or buttermilk.

The production of kashk involves a multi-step process. Traditionally, it starts by straining yogurt or buttermilk to remove excess liquid, which results in a thickened consistency. The strained liquid is then placed in a cloth bag or sack and hung to allow further draining. This process can take several days, during which the liquid ferments and develops a tangy flavor.

After the liquid has fully drained, the remaining solid mass is collected and further dried. Traditionally, it is spread on large trays and left in the sun to dry, although modern methods may involve using low heat or dehydrators. The dried solid is then ground into a fine powder or coarsely crushed, depending on regional preferences.

The resulting kashk can be stored for extended periods without refrigeration, making it a convenient and versatile ingredient in various dishes. It has a distinct tangy and slightly sour taste, contributing a unique flavor to many Middle Eastern dishes. 

Kashk is commonly used as a key ingredient in soups, stews, and sauces. It adds richness, depth, and a creamy texture to dishes, making them more flavorful. It is often incorporated into dishes like ash reshteh (a Persian noodle soup), kashk-e bademjan (an Iranian eggplant dish), or added to various kinds of Persian kookoo (omelets).

Besides its culinary uses, kashk is also valued for its nutritional benefits. It is a good source of protein, calcium, and other essential nutrients found in dairy products.

Overall, kashk is a cherished ingredient in many regional cuisines, providing a distinct and delicious flavor to a wide range of dishes