Damdaran Traditional Kashk 240g

Traditional kashk features higher total milk solids, richer protein content, and a slightly textured, granular mouthfeel emulating cottage-churned fermented curd. In contrast, regular pasteurized kashk is micro-homogenized for a completely sleek, uniform emulsion.

The glass jars are packed in reinforced cartons fitted with internal corrugated cell dividers. Pallets are secured with cross-strapping, impact corner boards, and multiple layers of heavy-gauge shrink wrap to prevent load shifting and transit breakage.

Once the vacuum safety seal is broken, the product should be kept strictly between 1°C and 4°C and consumed within 7 to 10 days, utilizing clean, dry utensils to prevent secondary mould contamination.

Owing to its concentrated density and pronounced flavor intensity, culinary chefs typically pre-whisk the kashk with warm water or broth (approx. 1:3 ratio) before folding it into hot soups to achieve silky dispersion.

No, the rich consistency is achieved strictly through vacuum thermal concentration of authentic cultured milk solids. No artificial starches, vegetable gums, or chemical texturizers are introduced into this formulation.

For HORECA and regional hospitality suppliers, the entry MOQ is 40 master cartons (480 glass jars). Supply contracts include pre-scheduled weekly pallet dispatches and extended shelf-life batch assurances.

Both the soda-lime glass container and tinplate lug lid are 100% infinitely recyclable. Glass ensures inert food contact, eliminating plasticizer migration risks even under prolonged lactic acid exposure.