Kashk

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Traditional unpasteurised kashk carries live cultures; pasteurised jars don't.

Keeps for a long time when dried — a historic pantry staple.

Adds savory depth without meat.

Kashk isn't a cheese, not a yogurt and not a sauce. It is what is left when yogurt or buttermilk is drained, salted and dried down to a preserved solid — a way of keeping the protein of milk through a year without refrigeration. Everything about its taste follows from that: intensely sour, salty, savoury, and far more concentrated than the dairy it came from. One name covers several products.