Fresh Curd Cheese

What Is Kesmik?

Kesmik is a fresh milk curd obtained by straining yogurt or ayran through cheesecloth and separating out its liquid. It is a traditional product prepared with similar methods in different regions of Anatolia and Central Asian Turkic cuisines, with its name and texture varying from region to region.

In its fresh form it has a soft, slightly sour cheese-like consistency; it can also be sun-dried into hard, long-lasting balls called kurut or kak.

Nutritional Values of Kesmik

Although it varies depending on the fat ratio of the yogurt or ayran it is made from, kesmik is generally a high-protein, low-to-moderate-fat dairy product; 100 g provides about 98 kcal of energy and 11 g of protein.

What Are the Benefits of Kesmik?

With its high protein content, it can be considered part of a balanced diet; being a fermented dairy product, it is considered easy to digest.

This information is general; kesmik is a food, not a substitute for medical treatment.

How to Choose Kesmik

When buying fresh kesmik, attention should be paid to a pleasant, slightly sour smell and a cream-white color.

• The surface should not be dried out, but moist and soft.
• There should be no mold spots or sharp smell.
• If buying dried kesmik (kurut), a hard, crack-free one should be preferred.

How to Store Kesmik

Fresh kesmik can be kept in a closed container in the refrigerator for 3-4 days. For longer storage it is sun-dried or shade-dried into kurut; this way it stays unspoiled for months at room temperature.

Using Kesmik in the Kitchen

Fresh kesmik is eaten directly with bread or mixed with garlic and herbs; its dried form is softened in water and added to soups and some baked goods.

How Is Kurut Prepared?

Strained kesmik is salted and shaped into round balls, then sun-dried for a few days. The resulting hard kurut is softened by soaking in water before eating.

Which Recipes Use Kesmik?

Kesmik is used on breakfast cheese boards, in bread snacks, and, in its kurut form, in soups. In some regions it is also used as a filling in baked goods.

Frequently Asked Questions

Are kesmik and çökelek the same thing?

Although they are similar milk curd products, their preparation methods differ; çökelek is usually obtained from heated ayran/buttermilk, while kesmik is obtained from strained yogurt/ayran. Names and recipes can overlap from region to region.

How is kesmik eaten?

In its fresh form it is eaten directly with bread, mixed with olive oil and herbs, or its dried form is softened in water and added to dishes.

How long does kurut last?

Well-dried kurut, stored in a cool, dry place, can last unspoiled for months or even up to a year.

What milk is kesmik made from?

It is usually obtained from yogurt or ayran made from cow or sheep milk; depending on the region, goat milk can also be used.

Is kesmik salty?

Its fresh form is usually lightly salted or can be prepared unsalted; the dried kurut form is salted more heavily to extend storage life.