Kurut
“Dried yogurt balls often used as a snack or ingredient.”
Yogurt
saltWhere it comes from
Kurut is a traditional Uyghur snack, providing a portable source of protein and probiotics.
On the Palate
How it's made
3 steps · Show ↓25 min active · 240 min waiting
How it's made
3 steps · Show ↓- 15 min
In a large bowl, mix the yogurt with a generous pinch of salt until smooth and well combined. The mixture should be creamy and slightly tangy with a hint of saltiness.
- 210 min
Transfer the yogurt mixture to a clean cheesecloth, and tie it securely. Hang the cheesecloth over a bowl to allow the whey to drain. The yogurt should become thick and dry, resembling a firm cheese.
Watch outEnsure the cheesecloth is tied tightly to prevent the yogurt from leaking out.
- 310 min
Once the yogurt has drained sufficiently, remove it from the cheesecloth and shape it into small balls or discs. The texture should be firm enough to hold its shape without crumbling.
