Ingredients:

2 32oz containers of full fat sour (European style) plain yogurt (I use this kind)
water
salt
1- Place the yogurt fro !oth containers in a large pot o"er ediu heat# $ill the epty
containers up with water and add to the yogurt# %tir and !ring to a gentle !oil# &urn
down the heat slightly and let the i'ture sier for a!out 2 1(2 hours or until all the
water e"aporates and you are left with a pulp like ingredient# %tir once in a while to
ake sure nothing is sticking to the !otto of your pot or !urning# &hrough this process
the yogurt will separate and !reak down# &his is noral# &he color of the yogurt will
also turn fro creay white to a pale !eige# &here will also !e a distinct tart sell#
2- Place the contents of the pot in a nut ilk !ag or 2 layers of cheese cloth and set o"er
a large !owl# %)ueeze out as uch li)uid as you possi!ly can# *ou want the pulp to !e
as dry as possi!le# +iscard the li)uid#
3- Place the pulp in a !lender and add 1 cup filtered water and 1ta!lespoon salt# ,lend
until you ha"e a creay consistency# -dd ore water if necessary to thin it out# &aste
and add ore salt if necessary#
+i"ide kashk and place in sall containers# .ill keep in the fridge for up to 3 days and
the freezer for up to 3 onths#