Kazakh Kurt. How to cook it quickly? Qazaq TV

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides similar creaminess with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be less expensive.

black pepper

🥗Healthier: white pepper

💰Cheaper: paprika

White pepper offers a similar flavor profile, while paprika adds color.

Use boiled milk or raw milk to start the process.

Let the milk sit until it curdles, which may take several days.

Screen the curdled milk for more than a day to allow the whey to flow out.

Add salt to the remaining mass that resembles cottage cheese.

Shape the mixture into various forms such as balls, rhombuses, or cubes.

Dry the shaped kurt outdoors on a flat surface for a few days.

Ensure not to over-dry the kurt, as it should be easy to bite off.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens