Kesmik (Fresh Curd Cheese)
A traditional dairy product made by straining yogurt or a fermented yogurt drink. It can be eaten fresh or dried for storage, and is prepared both as food and as a winter provision in Anatolian and Central Asian cuisines.
What Is Kesmik (Fresh Curd Cheese)?
Fresh curd cheese is made by straining yogurt or a fermented yogurt drink through cheesecloth to separate the liquid. It is a traditional product prepared in similar ways across Anatolia and Central Asian Turkish cuisines, with names and textures that vary by region.
Fresh, it is soft and has a mildly tangy texture like cheese. It can also be sun-dried into hard, long-lasting balls known regionally as kurut or kak.
Fresh Curd Cheese Nutrition Facts
Although its fat content varies depending on the fat content of the yogurt or fermented yogurt drink it is made from, fresh curd cheese is generally a high-protein dairy product with low-to-moderate fat. One hundred grams provide about 98 kcal and 11 g of protein.
What Are the Benefits of Fresh Curd Cheese?
It can be part of a balanced diet because of its high protein content. As a fermented dairy product, it is considered easy to digest.
This is general information; fresh curd cheese is a food, not a medical treatment.
How to Choose Fresh Curd Cheese
When buying fresh curd cheese, look for a pleasant, mildly tangy smell and a cream-white color.
- The surface should be moist and soft, not dried out.
- It should have no mold spots or strong odor.
- If buying dried curd cheese, choose pieces that are firm and uncracked.
How to Store Fresh Curd Cheese
Fresh curd cheese can be stored for 3–4 days in a covered container in the refrigerator. For longer storage, dry it in the sun or shade to make a firm dried curd product; prepared this way, it keeps for months at room temperature without spoiling.
How to Use Fresh Curd Cheese in the Kitchen
Eat fresh curd cheese with bread or mixed with garlic and herbs. Soften the dried form in water before adding it to soups and some pastries.
How to Make Kurut (Dried Curd Balls)
Salt the strained curd, shape it into round balls, and dry them in the sun for a few days. Before eating, soften the resulting hard dried curd balls in water.
What Recipes Use Fresh Curd Cheese?
Fresh curd cheese is used on breakfast cheese plates and in sandwiches; its dried form is used in soups. In some regions, it is also used as a pastry filling.
Frequently Asked Questions
Are kesmik and çökelek the same?
They are similar curd products, but they are made differently. Çökelek is generally made from heated fermented yogurt drink or buttermilk, while fresh curd cheese is made from strained yogurt or a fermented yogurt drink. Their names and recipes may overlap by region.
How do you eat fresh curd cheese?
Eat it fresh with bread or mixed with olive oil and herbs, or soften the dried form in water and add it to dishes.
How long does kurut (dried curd cheese) keep?
When thoroughly dried and stored in a cool, dry place, it can keep for months or even a year.
What milk is used to make fresh curd cheese?
It is generally made from yogurt or a fermented yogurt drink prepared with cow’s or sheep’s milk; goat’s milk may also be used, depending on the region.
Is fresh curd cheese salty?
The fresh form is usually lightly salted or can be made unsalted; the dried form is salted more heavily to extend its storage life.