Rustic Recipes using Local Products! Cooking kurut - Kyrgyz dry fermented milk product

yogurt

🥗Healthier: kefir

💰Cheaper: buttermilk

Kefir adds probiotics and is often more affordable.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt offers trace minerals while being cost-effective.

Strain yogurt through a cheesecloth to remove excess whey.

Mix the strained yogurt with salt and any desired herbs or spices.

Form the mixture into small balls or discs.

Place the formed balls on a drying rack or tray.

Leave the balls to dry in a well-ventilated area for several days until hard.

Store the dried kurut in an airtight container.

Cooking Techniques

Spice Level:

Dietary

Allergens