Kurut (Dried Yogurt)

What Is Kurut?

Kurut is a hard, durable dairy product made by salting strained yogurt or ayran, shaping it into small lumps, and sun-drying it. It's the classic preservation method of Central Asian and Anatolian arid-nomadic cuisine.

Because it's dried, it keeps for a long time without refrigeration. It has an intense sour-salty taste; before use, it's soaked and mashed in water to soften it, then used in soups, dishes, and sauces.

Nutritional Values of Kurut

Since kurut is a concentrated dried dairy product, it contains about 350 kcal of energy per 100 g with high protein, calcium, and sodium. Since it's used diluted in water, its share per portion is small; values are approximate.

How Should Kurut Be Consumed?

Since its salt content is high, kurut is used in small amounts as a flavoring; attention to portion size and salt is recommended.

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

How to Choose Kurut?

Good kurut is a product that is hard, well-dried, clean white-cream colored, and mold-free. Moist, softened, or moldy examples are not preferred.

• It should be hard and well-dried
• The color should be clean white-cream
• Mold and moisture are signs of staleness

How Should Kurut Be Stored?

Kurut is stored in a closed container in a dry, cool place for months. Well-dried kurut lasts a long time as long as it's protected from moisture; if it gets moist, it spoils quickly.

Using Kurut in the Kitchen

Before use, kurut is soaked in warm water and mashed to soften it; the resulting sour-salty liquid is added to soups, dough dishes, and meat dishes. In some regions it's also eaten as a snack.

How Is Kurut Dissolved in Water?

Hard kurut is soaked in warm water for a while and mashed by hand or in a blender into a smooth liquid; this liquid is added to dishes to give a sour-salty taste.

Frequently Asked Questions

Are kurut and curd the same?

Both are dairy-based but different; curd is fresh curdled cheese, while kurut is a yogurt product made durable by salting and drying.

Why is kurut so salty?

Salt both gives flavor and prevents spoilage during drying; this is why kurut is traditionally made salty and used diluted in water.

How is kurut eaten?

Mostly it's mashed in water and added to dishes; in some regions it's also eaten directly as a hard lump snack.