What is kashk made of?
According to FAO, kashk is made by drying defatted yogurt prepared from sheep's milk. The concentrated yogurt is hung in cloth sacks and dried for several weeks. It is not the same as kishk, which FAO describes as a mixture of burghul and yogurt.
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In this article
What is kashk?
Kashk is a dried dairy product from the Near East. FAO’s food composition tables for the Near East say it is prepared by drying defatted yogurt made from sheep’s milk. The page lists other names for it: kitte, jameed and chortan.
How is kashk made?
Per the same FAO page, the concentrated yogurt is hung in cloth sacks and dried for several weeks. The page gives no further steps, so we do not describe a home method.
Is kashk the same as kishk?
No. FAO describes kishk, as made in Egypt, Jordan and Syria, as a mixture of about 1 part burghul to 4 parts yogurt. The burghul is soaked overnight with goat’s-milk yogurt, salted, minced, sun-dried and ground to a powder. Kashk, as FAO describes it, is dried yogurt only.
What is kashk used for?
The FAO page mentions kashk as an ingredient of gharahghorut, a black, sour substance made by boiling kashk with water. We did not find other uses on the pages we opened, so we do not list any.
Does kashk contain wheat or barley?
Not according to FAO’s description of kashk, which names only defatted sheep’s-milk yogurt. Recipes and brands differ, so check the label if you avoid dairy or gluten.
People also ask
What is kashk made of?
FAO says kashk is prepared by drying defatted yogurt made from sheep's milk.
How is kashk dried?
FAO says the concentrated yogurt is hung in cloth sacks and dried for several weeks.
What is the difference between kashk and kishk?
FAO describes kishk as a mixture of about 1 part burghul and 4 parts yogurt; kashk is dried defatted yogurt.
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