Kurt

About This Recipe

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.

Ingredients

Serves 20

• 1 kgfull-fat natural yogurt(preferably sour or live culture)
• 1.5 teaspoonsfine salt(adjust to taste)
• 0.5 teaspoondried dill or chilli flakes(optional, for variation)

Instructions

1. 1

   Strain the yogurt

   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.

2. 2

   Season and mix

   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.

3. 3

   Shape the 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.

4. 4

   Dry the kurt

   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.

5. 5

   Serve or store

   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.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions