How to make your own kashk, a creamy, tangy staple of Iranian cuisine
14 Mar 2021 - 15:08
Kashk-o Bademjan (Eggplant Dip With Kashk). Photo by Laura Chase de Formigny for The Washington Post.
By Naz Deravian | The Washington Post
When my family settled in Vancouver in the early 1980s, what we lacked in furnishings we more than made up for with a freezer packed with party-size plastic tubs of ice cream and an overflowing fridge of gallon jugs of milk.
At first glance you might mistake us for a milk-drinking obsessed family, which couldn't be further from the truth. What we were passionate about, however, was the magical transformation of the milk into two equally magical products. One that soothed our homesick hearts: yogurt. And another that indulged our taste buds; sustained us economically in our newly adopted home; and ultimately filled those ice-cream tubs (once the contents were happily consumed, in large part thanks to me): kashk.