Kazakh Kurt Recipe; Make Nutritious Fermented Milk Product

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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.

Table of Contents

What is Kazakh Kurt History?

Kazakh kurt (or qurt) is a traditional dairy product deeply rooted in Kazakhstan’s nomadic heritage. Made from fermented milk curds, it is shaped into small, salted balls and dried for preservation, providing a portable, nutrient-rich food ideal for long journeys and harsh winters. This ingenious creation, crafted from cow, goat, sheep, or camel milk, reflects the resourcefulness of the Kazakh people, offering a lasting connection to their history and culture.

How to Make Kazakh Fermented Milk?

Ingredients

2 kg milk
1 teaspoon salt

Directions

Step One

To prepare homemade Kazakhstan Kurt, take the milk out of the refrigerator, pour it into a suitable pan. Put the pan on high heat until the milk reaches the boiling point.

Step Two

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.

Step Three

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.

Step Four

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.

Step Five

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.

If you like this recipe, we recommend trying Kazakh Shubat Recipe which is from camel milk.

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.

FAQs About Kazakhstan Kurt

Can I make Kazakh Kurt with yogurt?

Yes, you can make it with yogurt. Make sure to use sour yogurt for making your Kazakh Kurt.

What does kurt taste like?

Kurt has a tangy, salty, and slightly sour flavor with a hard, crumbly texture. Its taste can vary depending on the type of milk used and the preparation method.

Can kurt be stored for a long time?

Yes, kurt’s drying and salting process makes it highly durable, allowing it to be stored for months without refrigeration.

Kazakh Kurt Recipe; Make Nutritious Fermented Milk Product at Home!

Recipe by ShayanCourse: Kazakh foodCuisine: KazakhDifficulty: Easy

Servings

Small kurt balls

Prep time

hours

Drying Time

3-4

days

Learn how to make Kazakh Kurt, a delicious fermented milk product that is nutritious at home in 6 steps; It has a tangy, salty, and slightly sour flavor.

Ingredients

2 kg milk
1 teaspoon salt

Directions

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.