Kashk is an essential part of many Iranian, Afghan, Arab, and Kurdish dishes such as Kashk Bademjan, and various types of Aash (Iranian thick soups ) like Aash Reshteh. It is a little bit salty so most dishes made with kashk should be less salty than normal, so kashk can balance the taste. Kashk or Whey is not only useful and a part of Persian and Arabic cooking, but Italians also used it for soups, cheese, biscuits and pastries. It can be a substitute for cream and a can even make chocolate with it.