Kashk
Does anyone know how long can kashk keep, refrigerated? In a fit of Persian cooking I bought a jar a while back and still haven't made the particular recipe I bought it for. Now, Ottolenghi calls for it in Plenty More and I'm not sure if the jar I have is still good. My jar is kashk bibi. Thanks!!
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If it is Kechk, this is usually powdered and in that state will keep for a year or so at room temp (unless pasteurized). I've never seen it in paste or dough form, but when I make the paste, it usually keeps for a week or three in the fridge before I get nervous and toss it. I think it would keep significantly longer, as it is a live culture food, but the flavour would probably change over time.
But if Kashk is something else... maybe you could tell me more about it, what it smells like, colour, is it powder or liquid or...? It's possible I know it but by a different name, or I can ask my Lebanese friend tomorrow about how long it will keep.