Kashk

Kashk is a fermented ingredient of Persian origin widely used in Middle Eastern and parts of Central Asian cuisines. It is a concentrated dairy product, traditionally made from yogurt, fermented milk, or curd, which is dried and turned into a paste or dry granules. Its flavor is intense, slightly acidic, and salty, adding depth and character to various culinary preparations.

Kashk has ancient roots in Iranian gastronomy, and its use has spread to countries such as Iraq, Armenia, Afghanistan, and Turkey, where it is a fundamental component in soups, stews, sauces, and accompaniments for meats or vegetables. In Iran, it is a classic ingredient in dishes such as kashk-e bademjan (eggplant puree with kashk) and in various stew recipes.

From a nutritional standpoint, kashk is a good source of protein and probiotics due to its fermentation process. It also contains calcium and B vitamins, contributing to a balanced diet.

Regarding terminology, in different regions of Latin America, this product may not have a direct synonym due to its cultural specificity, but it is sometimes called fermented cheese, dry yogurt, or simply fermented dairy. In some countries, concentrated fermented whey is used to describe it, although these terms are not very common in traditional Latin American cuisine.