Kashk is a range of dairy products used in cuisines of Iranian, Kurdish, Turkish, Mongolian, Central Asian, Transcaucasian, and the Levantine peoples. Kashk is made from drained yogurt or drained sour milk by forming it and letting it dry. It can be made in a variety of forms, including rolled into balls, sliced into strips, and formed into chunks.
There are three main kinds of food products with this name. Foods based on curdled milk products like yogurt or cheese. Foods based on barley broth, bread, or flour; and foods based on cereals combined with curdled milk.
Furthermore, Chortan is mentioned in the Armenian epic poem, Sasuntsi Davit, as an oral tradition dating from 8th-century, which was first put into written form in 1873. Chor means dry in the Armenian language. Kashk is also mentioned in the 10th-century Persian book of poetry Shahnameh. Khoshk which indicates that is prepared through a drying process.
In addition, in modern Iran, it is a thick whitish liquid similar to whey or sour cream. It is used in traditional Persian and Kurdish cuisine, like ash reshteh, kashk e badamjan. It is available as a liquid or in a dried form, which needs to be soaked and softened before it can be used in cooking. Kashk was traditionally produced from the leftovers of cheese-making.
The procedure is, subtracting butter from milk, the remainder is doogh which can be used as the base for this product. The water is subtracted from this whitish beverage and what remains is this product which can be dried. Last, Iranian kashk has made an appearance in US markets in the past half-century by several Iranian grocers. Enjoy !