Kurt is an ancient Kazakh fermented milk product made from milk and salt. Most people use milk from sheep or cows. The whole process only uses two ingredients and lasts for a long time. Kazakh Kurt contains vitamins, protein, fat, and calcium, considered a valuable food for children, teenagers, athletes, the elderly, and pregnant and lactating women.
How to Make Kazakh Kurt?
- 2 kg milk
- 1 teaspoon salt
To prepare homemade Kazakh Kurt, take the milk out of the refrigerator, then set it aside for 1 day until the milk is completely sour. After a day, stir the milk.
When the milk is completely soured, pour it into a suitable pan. Put the pan on high heat until the milk reaches the boiling point.
When the milk is boiling, stir it, take it off the heat, and let it cool down. Then, pour the milk into a clean cloth to remove the excess water.
We tie the cloth and place it in a colander to remove excess water. After 1 hour, squeeze the Kurt inside the cloth by hand to remove the excess water, then pour the Kazakh Kurt into a suitable bowl.
At this stage, add some salt to the Kurt, then knead a little until it is formed well.
Note: Do not knead the Kurt too much because it will release oil when it dries.
Finally, separate a part of the ingredients and shape the Kurt into a ball. Place the Kazakh Kurts in a tray, and let them dry completely in the open air for 3 to 4 days. Enjoy your meal.
Do not forget to make this recipe and share it with us. If you also have questions about the Kazakh Kurt recipe, please do not hesitate to ask.
Key Points for Making Kazakh Kurt
- Try not to add salt in the first steps; Because the final product may be too salty.
- Salt is used for flavoring. It also helps the homemade Kurt to dry faster.
- One of the benefits of Kurt is its abundant calcium. But due to the high amount of salt added to it, the absorption of calcium decreases.