“I’m a huge fan of plain, full-fat Greek yogurt…The thought of making it myself hadn’t occurred to me until Homa Dashtaki made an environmental case for doing so in ‘Yogurt and Whey: Recipes of an Iranian Immigrant Life'”
“At an industrial level, whey is a problem to be solved… For restaurants and for homes, though, it can be a bonus — a secret ingredient of surprising versatility.” This article includes a recipe for making Whey Biscuits.
“This Iranian comfort food creates craveable contrast in textures with creamy yogurt and salty, crunchy potato chips.”
“In Iran, savory yogurt is at every table and every gathering. Yogurt (maast) with Leopoldia bulbs (moosir) is given to finicky kids and homesick adults alike. It soothes upset tummies and lonely hearts. If I were to introduce you to maast-o-moosir for the first time, I would dollop it on a plate of rice with a few cracks of fresh pepper.”
My Moosir recipe.
“Across 100 recipes ranging from ancient see-rogh to rum cocktails, ghormeh-sabzi to lemon meringue pie, Dashtaki weaves in and out of recipes both nostalgic and inventive. This is a gorgeous book.”
“Homa’s recipe for maast-o moosir can be served alongside a Nowruz meal, or as a dip for chips, which are really the optimal vehicle.”
Includes my savory yogurt recipe.
“‘Yogurt & Whey’ is part literary. It reads like a novel — the recipes and chapters are wrapped in stories written by the kind of cook you want to have a long talk with in the kitchen.”
“In Yogurt & Whey, [Homa] shares her family’s yogurt recipe and more than 100 ideas for how to use the titular ingredients. Among the most personal are those dishes she ate with her family growing up in Iran where yogurt appears in a savory context as a cooling sauce.”
“Homa Dashtaki explains why this often discarded ingredient is liquid gold.”
“But only after we immigrated to the States, after I’d pursued an entirely different career, did I appreciate the depth of this seemingly simple ingredient.” – an article by Homa
“This slice of Yazd nostalgia uses yoghurt and rice flour to create a balance between moisture, fluff and crumble, bestrewn with hints of rosewater and cardamom.”
“In a study titled The Benefits of Whey, Teagasc researchers Linda Giblin, Elena Arranz and Alberto R. Corrochano write: ‘Whey is a milk protein prized for its health-promoting benefits. The biological value of whey is higher than egg and meat protein …. Bovine whey provides a complete protein source.'”
“Instructions for making yogurt and yogurt products like labneh are detailed, and there are recipes for summer soups, Iranian rice dishes, whey-brined and marinated meats, biscuits, pancakes, condiments, preserves, sweets and drinks.”
“My introduction to carrot cake was traumatic. It happened at the very first birthday party my parents allowed me to plan.”
“A narrowly specific cookbook title like “Yogurt & Whey” — its nearly 300 pages bound in a thick cover with an abstract, off-white design that reveals little — might make one wonder just how much author Homa Dashtaki could possibly convey on the subject. The volume’s subtitle, ‘Recipes of an Iranian Immigrant Life,’ alludes to the answer: She has plenty to say.”
“My forty-three-year-old female body has moved through the world with the broken heart of an eight-year-old Zoroastrian girl ripped away from her ancestral lands and brought to America to inhabit the wide-eyed optimism of an American dreamer.” – An article by Homa
“This cookbook-slash-memoir not only tells the story of Homa Dashtaki and her family’s path from Iran to the United States but also the birth of her now-beloved company, White Moustache.”
“The first day of NoRuz is a feast of traditional foods: Sabzi Polo (herb-rice), whole white fish, Kookoo-sabzi (herb frittata). But the real celebration of NoRuz lasts for weeks in a tradition called deed-o-baz deed (literal translation is “see and be seen”— yes, dude! We invented this saying! Along with math, poetry, and lamb).” – An article by Homa that also includes recipes for tea and Cake Yazdi.
“The one thing with the yogurt that I think we do exceptionally well, and I hope that it catches on, is to have it savory. I know a lot of our flavors, or a lot of yogurt is presented as very sweet. But savory yogurt is eaten for lunch and dinner.”
An interview about me, my dad, immigration and how yogurt fits into all that. There’s also my Aash-E-Maast (Yogurt Stew) recipe.
“In her new cookbook, Yogurt and Whey: Recipes of an Iranian Immigrant Life, Dashtaki weaves her personal journey through nearly 100 recipes, old and new. One key ingredient is whey, the liquid byproduct of the yogurt-making process. With recipes such as whey cocktails and popsicles, the book demonstrates a central value of both her culture and business: nothing goes to waste.”
Includes my Whey Pancake recipe.
