Appetizers
Kurut
Ingredients
- 1 litre (4 cups) full-fat plain yogurt or ayran (fermented milk)
- 1 tbsp salt
- Cheesecloth or muslin, for straining
Method
- Line a colander with cheesecloth and set it over a large bowl. Pour in the yogurt and stir in the salt.
- Gather the cloth up and tie it, then hang it over the bowl (or leave it in the colander with a weight on top) to drain for 24-48 hours in a cool place, until very thick.
- Once thick and firm, shape the strained yogurt into small balls, about the size of a walnut, using your palms.
- Place the balls on a baking sheet lined with parchment and leave them in a warm, dry, well-ventilated spot for 3-5 days, turning occasionally, until they are dry and firm all the way through.
- Store the finished kurut in an airtight container at room temperature.
Introduction: Kurut are small, dense balls of dried, salted yogurt or sour milk, an ancient nomadic preservation technique that allowed dairy to survive long journeys across the steppe without refrigeration.
Cultural Background: Kurut are small, dense balls of dried, salted yogurt or sour milk, an ancient nomadic preservation technique that allowed dairy to survive long journeys across the steppe without refrigeration. Tangy, salty, and chewy, kurut is snacked on plain, crumbled over dishes, or dissolved in water to make a refreshing drink, and remains a beloved everyday nibble in Kyrgyzstan.
Tips: Choose a very cool, dry environment for drying; humid conditions will slow drying and risk spoilage.
Variations: Some cooks mix in dried herbs or a touch of chilli for a spiced version.
Storage: Kurut keeps for several weeks at room temperature in an airtight container, or several months refrigerated.
Reheating: Not applicable; kurut is eaten as is or dissolved into liquid, no reheating required.
FAQs:
Q: Can I speed up the drying process?
A: A low oven set to its lowest setting with the door slightly ajar can speed drying, though air-drying gives the most authentic texture.
Q: What can I do with kurut besides eating it plain?
A: Dissolve crumbled kurut in cold water with a pinch of salt for a traditional tangy drink, or crumble it over noodle dishes.
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