From the Yogurt Brand 'White Mustache' to Bridging Iranian and American Food Cultures

The book 'Yogurt and Whey', written by Homa Dashtaki, has been praised by food critics and culinary book experts in the United States, with publications like the 'Los Angeles Times' and 'Washington Post' writing about it. Ms. Dashtaki's family is part of the Zoroastrian community from Yazd, and they immigrated to the United States when Homa was a young girl. Homa Dashtaki is known for the brand 'White Mustache'; the name of the yogurt company she started with her father in Brooklyn, New York, inspired by her father's thick white mustache. Her unique yogurt jars, featuring the White Mustache logo, are handmade and are offered plain or with Iranian flavors like date and sour cherry. Where there is thick Greek-style yogurt, there is also whey, and for every kilogram of strained yogurt, two to three kilograms of whey is produced. Some producers sell whey to farmers who use a limited amount for fertilizing their fields. Others use it in animal feed, for producing ethanol, or electricity, which can be costly. Homa's family, like many Iranians, made homemade yogurt and drank the leftover whey like buttermilk. In her book, Homa addresses her biggest challenge in yogurt production, which is the commercial use of whey. Some of the whey is strained to achieve the velvety texture of yogurt, leaving a nutrient-rich extract. In what she describes as an 'anti-capitalist' move, Homa did not want to throw away the whey and tried to sell it in bottles; in other words, she aimed to create whey drinks and popsicles and sell some to restaurants and bakeries. Several images in the book reference the food culture of Zoroastrians and their hospitality. This 300-page book has a minimalist design that provides a unique calmness to the reader. The pages of 'Yogurt and Whey' are illustrated with designs by Roxana Pirouzmand, an Iranian artist. The idea for writing this book took a nine-year process until it was placed on bookstore shelves. Some critics believe 'Yogurt and Whey' has a literary atmosphere and reads like a novel. In fact, the author has woven recipes and chapters within the narrative, and as the Washington Post describes, it is written by a chef you would want to have a long conversation with in the kitchen. Most of the recipes in this cookbook require yogurt or whey. For sourcing ingredients, buying local yogurt can be suitable, provided it does not contain stabilizers or thickeners that prevent the separation of yogurt and whey. The recipes included in this book offer innovative and various uses of whey in popular American dishes, including turkey. Several recipes, such as whey soup and cauliflower, require a significant amount of whey, which Ms. Dashtaki recommends purchasing from a local yogurt maker. The main recipe for 'Yogurt and Whey' from the 'White Mustache' brand spans four pages. Homa Dashtaki writes: 'I feel like I am sharing a family food secret with you, and I have nothing bigger to offer.'