Kurut (Dried Yogurt)
A hard, shelf-stable dairy product made by salting and shaping yogurt or ayran, then drying it. Crushed in water and added to soups and dishes, it contributes a sour, salty flavor.
What Is Kurut?
Kurut is a hard, shelf-stable dairy product made by salting strained yogurt or ayran, shaping it into small balls, and drying it in the sun. It is a classic preservation method in the arid, nomadic cuisines of Central Asia and Anatolia.
Because it is dried, it keeps for a long time without refrigeration. It has an intensely sour, salty flavor; before use, it is softened by crushing it in water and used to make soups, dishes, and sauces.
Nutritional Values of Kurut
Because kurut is a concentrated, dried dairy product, it contains approximately 350 kcal of energy per 100 g, along with high amounts of protein, calcium, and sodium. Since it is diluted in water before use, the amount per serving is small; the values are approximate.
How Should Kurut Be Consumed?
Because it is high in salt, kurut is used in small amounts as a flavoring; portion size and salt intake should be monitored.
This information is general; kurut is a food and is not a substitute for medical treatment.
How to Choose Kurut
Good kurut is hard, well dried, clean white to cream in color, and free of mold. Avoid pieces that are damp, softened, or moldy.
- It should be hard and well dried
- It should be a clean white or cream color
- Mold and dampness are signs of staleness
How to Store Kurut
Kurut keeps for months in a sealed container in a cool, dry place. Well-dried kurut lasts a long time as long as it is protected from moisture; it spoils quickly if it becomes damp.
Using Kurut in the Kitchen
Before use, soak kurut in warm water and crush it until softened; add the resulting sour, salty liquid to soups, dough-based dishes, and meat dishes. In some regions, it is also eaten as a snack.
How to Dissolve Kurut in Water
Soak hard kurut in warm water for a while, then crush it by hand or in a blender until smooth; add this liquid to a dish for a sour, salty flavor.
Frequently Asked Questions
Are kurut and kesmik the same?
Both are dairy products, but they are different: kesmik is fresh curd, while kurut is a yogurt product preserved by salting and drying.
Why is kurut so salty?
Salt adds flavor and prevents spoilage during drying; kurut is therefore traditionally made salty and diluted in water before use.
How do you eat kurut?
It is usually crushed in water and added to dishes; in some regions, it is eaten directly as a hard ball for a snack.