Homemade Kashk
(Stovetop, Oven & Microwave Methods)

Stove-Top Method
1 Combine & heat: Place yogurt in a large heavy-bottomed pot. Add 2 cups water and stir until completely smooth.
2 Initial separation: Bring to a gentle boil over medium heat, then reduce to a steady simmer. After [timer minutes=20]20–30 minutes[/timer], the yogurt will separate and curdle — this is expected.
3 Long simmer & reduction: Simmer uncovered on medium-low for about [timer minutes=120]2 to 2½ hours[/timer], stirring every [timer minutes=10]10–15 minutes[/timer] to prevent sticking. During this time, liquid gradually evaporates, the mixture thickens and begins to reconsolidate, the color changes from white → off-white → pale beige, and the aroma becomes more tart and savory.
In the final [timer minutes=30]30 minutes[/timer], watch closely and stir frequently to encourage further moisture loss while preventing scorching. The mixture should become very thick and begin pulling away from the sides of the pot.
4 Drain thoroughly: Let cool slightly. Transfer to a nut milk bag or a double-layered cheesecloth-lined strainer set over a bowl. Set aside until most of the liquid has drained. Squeeze firmly until as dry as possible. Discard the liquid.
5 Blend: Transfer drained solids to a high-speed blender (such as a Vitamix) or a food processor (slightly less smooth). Add ½–1 cup water (depending on desired thickness) and ½ tablespoon salt. Process 2–3 minutes until smooth and creamy.
Oven Method
7 Prepare yogurt: Transfer the yogurt to a large, wide (6-quart) glass or ceramic baking dish. Whisk in 2 cups of water until smooth.
8 Bake & monitor: Place in a 300°F (150°C) oven and bake for about [timer minutes=120]2½ hours[/timer]. You may stir once at [timer minutes=30]30 minutes[/timer] and again after another [timer minutes=60]60 minutes[/timer], though leaving it undisturbed also works. The mixture is ready when the color turns light beige, the aroma is tangy and cooked, the texture is thick with visible separation, and most of the liquid has evaporated.
9 Drain thoroughly: Let cool slightly. Transfer to a nut milk bag or a double-layered cheesecloth-lined strainer set over a bowl. Set aside until most of the liquid has drained. Squeeze firmly until as dry as possible. Discard the liquid.
10 Blend: Transfer drained solids to a high-speed blender (such as a Vitamix) or a food processor (slightly less smooth). Add ½–1 cup water (depending on desired thickness) and ½ tablespoon salt. Process [timer minutes=2]2–3 minutes[/timer] until smooth and creamy.
Microwave Method (make half the recipe; use 4 cups yogurt and 1 cup water)
12 Combine: Mix 4 cups yogurt and 1 cup water in a large microwave-safe glass bowl.
13 Cook & separate: Microwave on medium (about 60–70% power) for [timer minutes=15]15 minutes[/timer]. Stir well. Microwave another [timer minutes=15]15 minutes[/timer]. Stir again. The yogurt should now be visibly separated and curdled.
14 Reduce: Microwave uncovered on low-medium for [timer minutes=10]10 minutes[/timer], then stir. Repeat two more times (30 minutes total). The mixture should become thick and beige, begin pulling away from the bowl, and most of the liquid should evaporate.
15 Drain thoroughly: Let cool slightly. Transfer to a nut milk bag or a double-layered cheesecloth-lined strainer set over a bowl. Set aside until most of the liquid has drained. Squeeze firmly until as dry as possible. Discard the liquid.
16 Blend: Transfer drained solids to a high-speed blender (such as a Vitamix) or a food processor (slightly less smooth). Add ¼–½ cup water (depending on desired thickness) and ¾ teaspoon salt. Process [timer minutes=2]2–3 minutes[/timer] until smooth and creamy.