This traditional preservation method dates to the time before refrigeration: yogurt is thinned into ayran, heated until it curdles, drained, salted and sun-dried until hard as stone. In winter, the dried yogurt is grated into soups and other dishes. Across Eastern Anatolia, these balls provide the tang in everything from cabbage stew to bulgur pilaf.
Whisk the yogurt in a wide bowl, gradually adding the water until you have smooth ayran. There should be no lumps; lumpy ayran will not curdle evenly as it heats.
Heat the ayran in a heavy-bottomed pot over medium heat, stirring from the bottom with a wooden spoon. As it approaches a boil, it will separate: white curds gather on top, leaving clear yellowish whey underneath. Once the separation is complete, turn off the heat. Do not keep boiling; overcooked curds become tough and make the kurut hard as stone.
Pour the mixture into a strainer lined with fine cheesecloth. Gather and tie the corners of the cloth and hang it over a bowl to drain. Do not squeeze it by hand; forcibly squeezed curds give the kurut a grainy texture.
Transfer the drained curds to a bowl and knead in the rock salt. Shape them in your palm into firm, walnut-sized balls; any air pockets will cause them to crack as they dry. Arrange them spaced apart on a cheesecloth-lined tray.
Dry the balls under cheesecloth in a sunny, well-ventilated place for 7–10 days, turning them daily; any moisture left inside can cause mold. Once completely dry, the dried yogurt keeps for one year in a cloth bag in a cool, dry place. Allergen: Contains milk. Check product labels for other allergens.
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