Kurut
This is a fermented milk product in the form of small dried balls, a unique Central Asian cheese. The size of these balls varies among different peoples. The history of kurut goes deep into the nomadic antiquity of the Turkic peoples.
The production of kurut was one of the few ways to stock up on provisions for a long time. Kuruts are notable for their ability to be stored for literally years.
This is an excellent food in the conditions of a campaign: it is sufficiently nutritious and caloric, and its storage does not require any special conditions. Moreover, it is very convenient to snack on such balls on the go during migrations.
Kurut has a salty and slightly sour taste. It is widely distributed throughout Kyrgyzstan.
Preparation:
Whole milk is boiled, cooled, fermented with sour milk, and placed in a room at room temperature.
Then it is strained through cheesecloth (the sour milk should have a thick consistency), salted, pressed for 5-6 hours, and dried at 35-40°C.
Ingredients:
Whole milk 1000,
sour milk 200.
salt
Kyrgyz Cuisine
