The process of making "ezme kurut" is quite labor-intensive and involves several stages. First, the milk is turned into ayran — a fermented milk drink, which is then thickened to the state of suzmo (curd mass). Next, this suzmo is boiled and whipped to achieve a uniform and soft consistency. In this form, "ezme kurut" is sold. This product is often used in the traditional dish "atala," where it is mashed, cooked with sugar, and mixed with melted butter.
The residents of Zardaly note that "ezme kurut" is especially popular during the month of Orozo (Ramadan). According to them, consuming "atala" before the start of fasting helps maintain a feeling of fullness throughout the day.
In Bishkek, the prices for kurut vary depending on the producer and the format of purchase. For example, wholesale prices for kurut from Talas start at 550 soms per kilogram, and when buying in large quantities (from 5 kg), the price can drop to 360 soms per kilogram. Private sellers offer porous salty kurut at prices ranging from 950 to 1000 soms per kilogram, while sweet kurut can be found for 800 soms. Classic kurut costs about 650 soms per kilogram, and a pack of six pieces (branded) will cost 60 soms, which is about 10 soms per unit. Soft fresh kurut is also available at prices ranging from 900 to 1000 soms per kilogram.
