Qurut (Kurut)

Qurut belongs to the vast repertoire of fermented and dried dairy products developed by the pastoral peoples of Central Asia to get through the seasons without losing the fruits of their herds' labor. Among Kazakh, Kyrgyz, Tajik or Afghan nomads, cow's, sheep's or camel's milk, abundant in summer, became a reserve that could be tapped during the long winters or steppe crossings. This practice is part of a material culture in which the yurt, the herd and preservation through salt and sun formed a coherent system of survival and self-sufficiency. Qurut traveled in saddlebags, resisted shocks and heat, and could be rehydrated as needed in soup or hot water. It is said that some blocks, particularly well dried, could be preserved for several years without notable deterioration.

• 2 liters whole milk (cow, sheep or camel depending on the region)
• 1 to 2 tablespoons lactic ferment or yogurt from the previous day
• 1 to 2 tablespoons fine salt
• A cotton cloth or muslin for draining

1. Gently heat the milk then let it cool before incorporating the ferment or a spoonful of existing yogurt, stirring to distribute well.
2. Let the mixture rest at a gentle temperature for several hours, until a thick, slightly acidic yogurt is obtained.
3. Pour the yogurt into a tied cloth and hang it for several hours, or even an entire night, so that it drains of its whey.
4. Once the mass is quite firm, salt it generously and knead it by hand to distribute the salt evenly.
5. Shape the paste into small balls or flattened blocks according to intended use and family tradition.
6. Place the balls on a rack or clean cloth in full sun, turning them regularly for several days until they harden completely.
7. Store the dried qurut in a cloth bag, protected from moisture, for use over many months.

Qurut offers a distinctly salty and acidic flavor, with a hard, grainy texture that dissolves slowly in the mouth or breaks down in hot liquid. Its aroma recalls concentrated fermented milk, sometimes heightened by a slightly pungent note depending on the degree of fermentation and drying. Eaten as is, it surprises with its almost mineral firmness; diluted, it regains a smoothness close to salted yogurt.