In Kyrgyzstan, the popularity of the traditional fermented milk product is growing – Kuruta.
Today, KUST has won a strong place in the market, where you can find its variations with the addition of additional tastes.
KUSIT – a caloric fermented milk product of the nomads of Central Asia, dried in natural conditions, something between salted dried cottage cheese and hard cheese in the form of balls of different sizes.
For its manufacture, boiled milk is sealed and a roller is obtained, which is consistent reminiscent of a very fat sour cream.
Then the rim is poured into a special bag of numerous layers of gauze so that the liquid can be expressed through it. After expressing in the bag, Sazma remains, a mass resembling cottage cheese, which is mixed with salt. The mass with the hands is slopped into balls of various sizes and sent to dry for several days.
The Kurut recipe for millennia has been transmitted from generation to generation by nomadic peoples of Central Asia.
Smok, obtained by expressing water from a roller, will appeal to anyone due to the variety of color, size, structure and taste.
Thanks to the growing popularity among young people and tourists in recent years, Kursut began to be sold on shelves in individual packaging.
– I cook 20 types of kurut
Dzhanil Egimberdieva, who lives in the At-Bashinsky district of the Naryn region of Kyrgyzstan, told the Anadolu agency that she prepares 20 types of Kurut and sells on the market.
According to her, the smoking is among the traditional food products of the Kyrgyz. “I have been cooking the smoking at home for 5 years. I make kuruts different in size, structure and taste,” she said.
Egimberdieva told the recipe for cooking kurut. “The smoking is obtained from the strained spine. We transfer the roller to the tissue bag and give the water well. We add the salt, knead and give the shape. We leave it well in the shadey place. It turns out when it dries from all sides and thoroughly hardens,” she said.
Egembertieva said that she is preparing a useful product in classical variation, smoked or with the addition of acute spices, herbs.