Small, hard balls of salted dried fermented milk, a portable high-protein snack that sustained Kazakh nomads across the steppe for centuries.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: small wooden bowl
Accompaniments: tea
Instructions
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1
Strain yogurt through cheesecloth overnight to remove all whey, creating a thick curd called suzme.
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2
Mix salt thoroughly into the strained curd.
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3
Roll the mixture into small balls about 2 cm in diameter, pressing firmly.
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4
Place balls on a clean cloth or tray in a well-ventilated, sunny area.
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5
Dry for 3-5 days, turning occasionally, until completely hard and chalky.
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6
Store in a breathable container. Kurt keeps for months at room temperature.
Did You Know?
Kazakh cosmonauts have taken kurt to the International Space Station as a taste of home, making it possibly the oldest food ever eaten in space.
Chef's Notes
Equipment Tips
- cheesecloth
- large bowl
- drying tray
Accompaniments
The Story Behind Kurt
Kurt is a survival food perfected by Central Asian nomads over millennia. By removing all moisture from fermented milk, nomads created a lightweight, shelf-stable protein source ideal for long journeys on horseback. Every Kazakh family made kurt during summer when milk was abundant, stockpiling it for the harsh winter months. The salty, tangy flavor is deeply nostalgic for Kazakhs worldwide.
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