Kurt (dried cheese balls) (Kazakhstan)
Hard, salty dried cheese balls made from fermented milk, traditionally used by Kazakh nomads as a long-lasting protein snack.
Kurt (dried cheese balls) (Kazakhstan)
Hard, salty dried cheese balls made from fermented milk, traditionally used by Kazakh nomads as a long-lasting protein snack.
Open in Cookpad AppSteps
- 1
Pour sour milk into a pot and heat gently, stirring, until it curdles and whey separates.
- 2
Strain the curds through a cheesecloth and press out excess whey.
- 3
Knead curds with salt until smooth, then shape into small balls (2–3 cm in diameter).
- 4
Place balls on a clean tray and dry in a cool, well-ventilated place for 3–7 days until hard.
- 5
Store in an airtight container; ready to eat as a snack.
Tips
Ensure the drying area is dry and ventilated to prevent mold growth; turn the balls occasionally for even drying.
Similar Recipes
More Recipes
-
-
-
Aloo Masala Curry/ Aloo Tomato Jhol Without Onion Garlic
-
Persian Black-Eyed Pea Rice with Ground Beef (Lubia Cheshm Bolboli Polo)
-
-
-
-
-
-
-
-
Garlic Ginger Chicken Stir Fry
-
Brady Davis -
-
-
-
-
Baursaki (fried dough) (Kazakhstan)
-
-
-
Carrot and Matar Oatmeal Khichdi
Comments