Kurut is a preserved product made by salting strained yogurt, shaping it into balls, and drying them for winter. In Eastern Anatolia, the dried yogurt balls are reconstituted as a drink in midsummer. Mash them in lukewarm water, strain the mixture, and serve it over ice. It is saltier and tangier than fresh ayran-style yogurt drinks, so no extra salt is added.
Grate the dried yogurt balls using the coarse side of a grater or crush them in a mortar; large pieces take longer to dissolve in water.
Add the crumbled dried yogurt to the lukewarm water. Mash and stir by hand or with a whisk. Stop when no lumps remain and the mixture looks milky and cloudy.
Strain the mixture through a fine-mesh strainer to remove any undissolved pieces. Add dried mint if desired, pour it into a pitcher, and refrigerate until cold. Serve over ice.
Soak the dried yogurt balls in lukewarm water for 30 minutes to soften; this resting time is not included in the recipe time. Do not use hot water, or the yogurt proteins will clump and leave the drink grainy. Refrigerate the drink for up to 2 days and shake it before serving because it settles. Allergen: contains milk and dairy products. Check packaged ingredient labels for other allergens.
Kurutu önce elle ufalayıp sonra suda ezmek gerekiyor, bütün topağı suya atınca dışı eriyip içi taş gibi kaldı.
Erzurum'da dayım kurut ayranına nane atmaz, ben attım ve kurutun kendi ekşisini biraz örttü.
Nane isteğe bağlı yazıldı, tam da bu yüzden. Kurut iyi ekşiyse yanına bir şey katmadan içmek daha doğru.
Süzme adımını atlamayın, kurutun kaba parçaları bardakta kalıyor. Tülbentten geçirdim, süzgeç yetmiyor; kalan tortuyu da atmayıp bir kâsede bekletip çorbaya kattım, orada yeri var.
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