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How to make your own kashk, a creamy, tangy staple of Iranian cuisine 14 Mar 2021 - 15:08 Kashk-o Bademjan (Eggplant Dip With Kashk). Photo by Laura Chase de Formigny for The Washington Post. By Naz Deravian | The Washington Post When my family settled in Vancouver in the early 1980s, what we lacked in furnishings we more than made up for with a freezer packed with party-size plastic tubs of ice cream and an overflowing fridge of gallon jugs of milk. At first glance you might mistake us for a milk-drinking obsessed family, which couldn t be further from the truth. What we were passionate about, however, was the magical transformation of the milk into two equally magical products. One that soothed our homesick hearts: yogurt. And another that indulged our taste buds; sustained us economically in our newly adopted home; and ultimately filled those ice-cream tubs (once the contents were happily consumed, in large part thanks to me): kashk. ....