Tangy, salted Kazakh dried yogurt balls — an ancient nomadic snack and appetiser made from strained yogurt, shaped by hand and air-dried to a firm, long-lasting cheese.
Kurt is one of the oldest preserved foods of the Eurasian steppe, developed by nomadic Turkic and Mongol peoples as a way to preserve dairy for long journeys. It is made by straining yogurt or sour milk into a thick mass, mixing with salt and sometimes aromatics, rolling into balls and drying in the sun or a warm oven until firm. The result is a dense, tangy, salty product somewhere between a hard cheese and a concentrated dried yogurt. In Kazakhstan, kurt is eaten as a snack, served as an appetiser with drinks, dissolved in soups for flavour, or packed for travel. It has an intense, sharp flavour and a pleasantly sour bite.
Serves 20
Line a large colander with several layers of muslin or a clean cotton cloth. Pour in the yogurt, bring up the edges and tie to form a bundle. Hang over a bowl or set in the fridge for 12–24 hours until very thick — the consistency of stiff cream cheese. The more liquid you drain, the firmer the kurt will be.
Tip the strained yogurt into a bowl. Add salt (and optional dill or chilli flakes) and mix thoroughly. Taste — it should be quite salty, as the salt both preserves and characterises kurt.
With damp hands, roll rounded tablespoons of the mixture into smooth balls, about 3cm in diameter. Place on a wire rack set over a baking tray. Alternatively, shape into small cylinders or discs — all are traditional forms.
Place the wire rack in an oven set to 50–60°C (or the lowest possible setting with the door slightly ajar) and dry for 3–4 hours until the surface is firm and dry to the touch. Alternatively, leave uncovered in a warm, well-ventilated place for 1–2 days, turning occasionally.
Traditional kurt is sun-dried for several days, resulting in a very hard, long-lasting product. The oven method gives a softer, milder kurt best eaten within 2 weeks.
Kurt is ready when it holds its shape and the surface feels dry. Serve as a snack or appetiser with tea, flatbread or sliced vegetables.
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The longer you strain the yogurt, the harder and more authentic the kurt will be.
Salt is the key preservative — do not reduce it significantly if you want kurt that stores well.
Use the drained liquid (whey) in bread dough, soups or smoothies — it is highly nutritious.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Spiced kurt: mix in ground caraway, dried mint or garlic powder for a more aromatic version.
Sweet kurt: omit salt and add honey and vanilla — a dessert version enjoyed in some regions.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Store in an airtight container at room temperature for up to 2 weeks (oven-dried) or up to 3 months (fully sun-dried). Refrigerate for longer life.
Kurt has been produced by nomadic peoples of the Eurasian steppe for at least 2,000 years. It served as a crucial source of protein and calcium for Kazakh, Kyrgyz and Mongol nomads during migrations and harsh winters. Today kurt is considered a symbol of Kazakh identity and is produced commercially across Central Asia.
It is intensely tangy, salty and sharp — think of a very sour, firm feta. The taste is acquired but deeply satisfying with bread or tea.
Yes — Greek yogurt is already partially strained, so you need less draining time. Use full-fat Greek yogurt and strain for 6–8 hours.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (30g / 1.1 oz) · 20 servings total
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