Whey

Question

Kavod Harav Regarding why, recently the word “Kishk” was mentioned. The actual Farsi word is “Kashk”, which is either dry or thick whey. In the process of making dairy product; the buttermilk is boiled and then a yellow liquid is separated and the rest is boiled again until it gets very thick. To preserve it, salt is added and it is made to the size of meat balls then will be dried. This is called “Kashk” either in thick form or dry. The Farsi dictionary translates “Kashk” as whey. Kashk is used to make different foods and also it is eaten plain (I liked it!). We consider it as dairy. The following is a recipe for a common Iranian side dish from an Iranian website. Kashk-e Baademjan 4 Servings 6 small eggplants one glass kashk, (kashk is thick whey, and should be purchased in Iran or at an Iranian store) one spoon tomato paste 2 medium onions 2 spoons dried mint (or 200 grams of fresh mint) cooking oil salt & black pepper Directions: Peel eggplants and slice length-wise to a thickness of 1 cm. Add salt and pepper and fry on both sides on medium heat until golden. Add half a cup of hot water to one spoon of tomato paste and mix well. Add to eggplants and cook over medium heat for about 4-5 minutes. Peel onions and slice thinly. Fry in oil until golden. Also fry dried mint in oil for a few minutes. Alternatively, fresh mint can be used. If so, wash and finely chop mint, then fry in oil. Pour kashk evenly over eggplants, follow with onions and mint, then serve. Is this the same whey which is used in products here or it is completely different thing?