Kashkari refers to a traditional fermented dairy product that is commonly consumed in various parts of Central Asia and the Middle East. The term specifically refers to the Iranian variant of this product, but it is also used as a general term encompassing similar dairy products found in neighboring regions.
Kashkari is typically made by boiling and fermenting yogurt or buttermilk until it reaches a thick consistency. This fermentation process is facilitated by the presence of certain bacteria, which break down the lactose in the milk, resulting in a tangy and sour taste. The thickened product is then strained to remove excess liquid, resulting in a creamy and spreadable texture.
This dairy product is widely used in regional cuisines as an ingredient in a variety of dishes. It is often used as a flavor enhancer and thickening agent in soups, stews, sauces, and dips. The distinctive tangy flavor of kashkari adds depth and richness to these dishes.
In addition to its culinary use, kashkari is also consumed on its own as a standalone food. It can be spread on bread or used as a dip for vegetables, providing a healthy and flavorful snack option. Furthermore, kashkari is known for its nutritional value, as it is a good source of protein, calcium, and probiotics.
Overall, kashkari is a versatile and traditional fermented dairy product that offers a unique flavor and texture profile, making it a popular component of many Central Asian and Middle Eastern cuisines.
