Table of Contents
How do you eat Kashk O Bademjan?
Kashke bademjan is usually served with bread like lavash, pita or naan. You can also serve it with baguette or sourdough. I always serve it with a side of fresh herbs such as arugula, basil, green onions and parsley.
What is Kashk used for?
Kashk can be stirred in as a final ingredient, or dolloped on as a garnish, to enrich and add tang, creaminess and depth of flavor to a variety of dishes (such as soups, dips or roasted vegetables). Use it just as you would yogurt or sour cream. If your jarred kashk is too thick, you can thin it out with water.
How many calories are in Kashk Bademjan?
Appetizers Kashk Bademjan (1 serving) contains 9g total carbs, 7g net carbs, 63g fat, 2g protein, and 600 calories.
What can I use instead of kashk?
Opt for wholewheat noodles, spaghetti or linguine to replace reshteh.
What is yogurt whey?
▸ Acid whey is the liquid by-product left over after yogurt has been strained or centrifuged to produce thick and creamy Greek yogurt. Acid whey is also a by-product of making cream cheese and Quark, a dairy product made by heating acidified milk and straining the curds.
Is whey the same as kashk?
Kashk is most often referred to as liquid whey in English, but that is not really an accurate term. Whey is the liquid left behind after milk has been curdled and strained, mostly in yogurt or cheese manufacturing. Kashk is the actual curds from cooking the yogurt.
Does kashk expire?
The kashk will keep in an airtight container in the refrigerator for up to 5 days. Stir before using. You can also freeze the kashk for up to 2 months.
What is Kashk made of?
The Persian “kashk” is a preserved food made from wheat or barley mixed with sour milk or yoghurt; in Iran, however, the same word also means dried buttermilk. Kashk comes in liquid or dried form (you reconstitute it with water), and is traditionally made with the milk left over from cheese-making.
Is Kashk O Bademjan gluten free?
KASHEK BADEMJAN can also easily be made GLUTEN FREE if you serve it on a gluten free pita equivalent or vegan if you do not add the yogurt.
What is Kashk in English?
Kashk is most often referred to as liquid whey in English, but that is not really an accurate term. Whey is the liquid left behind after milk has been curdled and strained, mostly in yogurt or cheese manufacturing.
What is kashk whey?
What can I use yogurt whey for?
Awesome Uses for Whey
- Substitute whey in any baking recipe that calls for water (or even milk).
- Use whey to lacto-ferment vegetables, condiments, sauerkraut, chutneys, jams, etc.
- Use whey to soak grains, Nourishing Traditions style.
- Freeze it for later.
- Use whey to cook pastas, potatoes, oatmeal, or rice.
What can I make with whey?
Use whey to cook pastas, potatoes, oatmeal or rice. *Also works with non-cultured whey from fresh cheeses. Add to homemade fruit smoothies or milkshakes for a boost of probiotics and protein. *Also works with non-cultured whey from fresh cheeses (sans probiotics).
What can I substitute for kashk?
Growing up in Vancouver, whenever kashk was supposed to be used in a dish my mom would replace it with either yogurt or sour cream – if we were feeding our Canadian or American friends.
Does kashk need to be refrigerated?
Storage Notes: Kashk can be refrigerated in an airtight container for up to one week or frozen for up to three months. In the pitcher of a blender, combine the yogurt, water and salt and blend until smooth and the salt dissolves, about one minute.
What is eggplant cream?
There are so many versions of eggplant cream. Probably the most popular is ajvar which is a relish made principally from red bell peppers, with eggplant, garlic and chili pepper. My favourite eggplant cream is very simple and the best to eat when it is lukewarm.
Does Kashk have gluten?
How long does yogurt whey last in fridge?
In my experience, it’s good for at least three weeks, but I’ve read it can last for six months. Although it may last longer, since I make yogurt twice a week, there’s no reason for me to keep it around.
Can I freeze yogurt whey?
Freeze for later – You can always freeze your whey for later. I recommend splitting it into smaller, manageable batches and freezing separately. It will keep in the freezer for up to 6 months, possibly longer.