Kurt
Try one of the most popular dishes of Uzbek cuisine. In the regions where it's beloved, kurt plays a major role in the kitchen. It's used in many dishes — soups, sauces, and appetizers — or simply enjoyed on its own as a snack. It's essentially a hard, salty cheese that, with aging and proper storage, only grows firmer and more flavorful.
eeloo4ka
Recipe author
Kurt
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 43 %
3 g
Fats 0 %
0 g
Carbohydrates 57 %
4 g
37 kcal
GI:
100
/
0
/
0
- You'll need a clean, fine, food-grade cheesecloth. Line the bottom of a colander with it, letting the edges hang over the sides. The soured milk should be natural — thick, made from good, boiled, low-fat cow's milk. Mix the soured milk with 40 g of the salt and pour it into the colander. Gather the corners of the cheesecloth and tie them into a knot around the milk. Hang the bundle in a well-ventilated room over a container to catch the whey as it drains, for 24 hours. The resulting product — suzma — can be whisked to make it fluffier. Mix the suzma with the remaining 10 g of salt and the pepper and knead thoroughly. Roll the mixture into balls, wetting your hands with water as you go. Place the balls on a board, leaving space between them, and let them dry off a little. Cover the balls with dry cheesecloth and leave them in a well-ventilated room for 3–5 days. Kurt keeps for a long time in the refrigerator, wrapped in paper. It must not be stored in airtight packaging — plastic wrap or a bag, for example — or the kurt will turn sour. Enjoy!
Caloric content of the products possible in the composition of the dish
- Ground black pepper - 255 kcal/100g
- Skimmed soured milk - 38 kcal/100g
- Soured milk - 38 kcal/100g
- Salt - 0 kcal/100g
Similar recipes
Related and additional categories: