Kurut (Kyrgyz Dried Salted Yogurt Balls)
Local name: Курут
In short: Thick strained yogurt mixed with salt, rolled into balls and dried until rock hard. A tangy, salty snack that keeps for months. It takes about 30 min in total and makes 12 servings.
- Prep
- 30 min
- Cook
- 0 min
- Resting
- 72 h
- Total
- 30 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 100 kcal
Kurut are small, hard balls of salted dried yogurt, a traditional snack of herders who needed food that would last for weeks. They are very sour and very salty, and most people suck on them or dissolve them in hot water. Homemade kurut takes patience, since the yogurt needs a day to drain and a few days to dry, but the steps are simple and the result keeps well.
Instructions
- Line a large sieve with a double layer of muslin and set it over a deep bowl. Spoon in the yogurt, tie the corners and hang or press for 12 to 24 hours in the refrigerator until it is as thick and crumbly as soft cheese.
- Mix the strained yogurt with the salt and pepper, then twist it in the cloth and weigh it down for 1 hour to squeeze out more whey.
- Roll the mixture into balls about 3 cm (1 1/4 in) wide, wetting your hands lightly to stop sticking.
- Set the balls on a wire rack or bamboo tray, spaced apart. Dry them in an oven at 60°C (140°F) with the door slightly open for 5 to 6 hours, turning once.
- Move the rack to a warm, airy place away from dust and flies and leave for 2 to 3 days, turning the balls daily, until they are completely hard and snap when hit.
- Cool fully, then store in a paper bag or jar with a loosely fitted lid.
Tips
- Use full-fat yogurt with live cultures and no added starch. Low-fat or thickened yogurt will not dry properly.
- To eat, dissolve a ball in a cup of hot water for a sour, salty drink, or hold it in your mouth like a hard candy.
Questions and answers
How long does kurut keep?
Completely dry kurut keeps for several months in a cool, dry place in a loosely closed container. Discard any ball that feels soft inside or shows mold.
Is kurut safe to make at home?
Yes, when the yogurt is fresh, the salt is added as written, and the balls dry fully until rock hard. Always check the center before storing.
What does kurut taste like?
Very sour and salty, with a chalky texture that slowly melts. It is an acquired taste, a little like a hard, dried version of feta.
How long does it take to make Kurut (Kyrgyz Dried Salted Yogurt Balls)?
About 30 min in total: 30 min of preparation and 0 min of cooking.
How many calories are in Kurut (Kyrgyz Dried Salted Yogurt Balls)?
About 100 kcal per serving, with 6 g of protein, 6 g of carbohydrates and 6 g of fat. These values are estimates.
Nutrition per serving
| Calories | 100 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 6 g |
| Fat | 6 g |
| Fiber | 0 g |
| Sugar | 6 g |
| Sodium | 600 mg |
Estimated values, calculated from the ingredients.
