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Kashk (also Kishik) is a form of dried yogurt used all over the middle east and central Asia as an ingredient. Sour Trahana is a second dried milk product used in Greece and the middle east. Where I live, I can purchase sour trahana, but not kashk.

How should I substitute trahana in recipes that call for kashk? Say, for example, in a soup recipe like ones that use kashk as a topping, or ones that use kashk as a base? What adjustments should I make?

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    I'd never even heard of trahana, so I can't offer an answer; but one thought: Iranian kashk is very salty. When you make ash reshteh, you need to be careful not to over-salt the soup, because the kashk will add so much salt on its own. That link about sour trahana you provided didn't mention anything about its being salty - if it's not, that's one adjustment you'd need to make.
    – Juhasz
    Nov 8, 2022 at 18:10
  • Yeah, sour trahana isn't that salty.
    – FuzzyChef
    Nov 8, 2022 at 19:33
  • Your profile suggests that you are in San Francisco. Is it really impossible to find kashk there? There seem to be quite a number of Persian specialty stores. Do none of them sell kashk? At least some restaurants seem to have it, and one presumes you could by it from them in bulk. This article notes that many Iranian stores sell it under the name of whey, as well as suggesting a recipe to make it at home.
    – Obie 2.0
    Nov 9, 2022 at 2:46
  • Failing that, online ordering is probably an option. Here is an example.
    – Obie 2.0
    Nov 9, 2022 at 2:48
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    @FuzzyChef if you were asking where to get kashk, it's a bit of a drive from Portland, but if you're ever in Boston, Super Hero's has kashk. Arax, which is a couple blocks away might have it too.
    – Juhasz
    Nov 21, 2022 at 19:31

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