Kashk Bademjoon _Eggplant Apptz. Recipe

You can make your own KASHK, simply boil the fresh plain yogurt, and as soon as it is heated it will separate, and the solid part is Kashk, depending on how tangy taste you like it, if you like it sweet as soon as it is separated strain it through a cheese cloth and add little bit of salt to keep longer and save it, and if you like it tangy you can keep it boiling until the liquid is completely gone. (in this case it will turn to light brown color), This way it is fresh, clean and you know what is in it, what you are eating, and how it was made.
Try NOT to burn it, keep the heat low and make sure you are attending it at all times, as it is not fun to burn it, and it is good for nothing if you do,
if you do it right, it will keep forever in the freezer. Since the time and effort is the same, I normally do it once every so often and make enough to last me a while.
And here is the fun part, if you remove the solid early on the process, then save the juice (liquid) and keep boiling it after a while it turns to a very aromatic and very sour dark brown and or almost black paste, almost like tar, you can roll it in flour so it will not be sticky anymore, and you can save this part too and use for condemn.
This is the best part of it; again this part will keep for a long time as well, once you use it as condemn with various dishes you do not want to do without it. And it is the best and greatest natural remedy I know of to help with the high blood pressure, and possibly many other ailments.
Sadly the recipe here for Kashk bademjoon is the short version, and lacks the original taste associated with this great dish, as originally this dish will take lot more than 15 minutes to prepare than it is stated here, but nonetheless right on track, and close enough.

Any persian store.
San Carlos -- Adel Store
Mountain View - Rose Market
San Mateo - Paak Market

This looks amazing! Where can I buy Kashk on the peninsula?