Kashk

Other Names : کشک‎, keşk, keş peyniri, kurut, surk, taş yoğurt, kurutulmuş yoğurt, qurut, qort, chortan, չորթան, ааруул
Kashk is used in a large family of foods found in Kurdish, Iranian, Palestinian, Egyptian, Lebanese and Central Asian cuisine. Kashk is made from drained sour milk or yogurt 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. See also :

• Strained Yogurt
• fermented food
• Probiotics

Special Precautions of Kashk

kashk is high in lactose so for those with lactose intolerance, beware.

Benefits and uses of Kashk are

• Kashk is gluten-free for people with coeliacs
• It’s vegetarian and has a high protein content.
• Diabetes : Swedish nutritionalists have found that kashk promotes the easy release of insulin and therefore is helpful to people with type 2 diabetes. Please talk to your doctor about this if you have diabetes.