How to cook kurt Kazakh national dish. Kurt is a fermented milk product
Kurt is an amazing product of Kazakh cuisine. Despite its small volume, it is very satisfying. No wonder at one time, the Cuban revolutionary Fidel Castro called kurt the food of partisans. These words have their reasons. Let's figure it out.
A nomad in a constant war had to be always ready - at any moment, without any hesitation, go to battle on his faithful horse. Naturally, there was no time to stop and take a long meal to perform operational actions, so our ancestors could eat at a gallop. For this, light, transportable and non-perishable products were needed. And one of those products was kurt.
Kurt became an ideal product for batyrs and travelers who could cover more than 500 km a day, having this nutritious "bun" with them. The calorie content of the product is 260 kcal per 100 grams.
In addition to nutrition, it contains many useful properties. Let's consider them in detail:
1. Vitamin A
Kurt contains vitamin A, which is necessary for visual acuity, as well as promoting growth, cell renewal and improving immunity.
2. Vitamin E
There is also vitamin E in this product, which resists the process of cell aging and saturates the body with oxygen.
3. Invitamin D
In large quantities, this cheese also contains vitamin D, which reduces the risk of osteoporosis and cancer.
4. Vitamin C
There is also ascorbic acid in kurt, which strengthens the immune system and increases the protective functions of the body.
5. Minerals
In large quantities, kurt contains calcium, which strengthens bone tissue, and also improves metabolism in the body. He also takes an active part in the formation of collagen, which is necessary for youthful skin.
Kurt is wonderful tonic, which is recommended for use in case of exhaustion, anemia, as well as during mental and physical stress.
6. Microflora
Kurt has the ability to restore beneficial intestinal microflora, and it is also quickly and easily absorbed by the body.
7. Remedy for nausea
Kurt has the ability to suppress nausea. Given this, it is recommended to use it for people on the road who suffer from motion sickness, as well as for pregnant women.
In addition, the product is amazingly versatile. It can be consumed with bread as a cheese, with beer as a snack. From it you can cook a thick nutritious soup by dissolving kurt in hot water. In many Asian countries, it is added to soups or fatty meat dishes.
Carefully!
The recipe offered by our culinary specialists will help you prepare kurt. You will not only surprise your loved ones with an exquisite dish of traditional Turkic cuisine, but also take care of their health. These curd balls are an excellent stimulator of the body's protective functions, a source of vitamins and useful microelements, and a regulator of metabolic processes.
Kurt: Recipe
Kurt - dried balls of cottage cheese prepared in a special way on the basis of special sour-milk starter cultures. It comes in several types:
- salted and dried cylinders or balls;
- boiled and dried in the sun;
- a paste-like mixture that is placed in a sorpa.
Most often, this dish is a component of rich and hearty soups.
Many are wondering how to make kurt at home using the available tools. To study the procedure itself, first we will deal with the ingredients that we need for this.
To prepare it, you need original products that you can’t just buy in the store. The basis of the kurt is suzbe, or suzma. This is a fermented milk product, which in its composition occupies an intermediate position between sour cream and cottage cheese. It is obtained from katyk. This fermented milk drink is common in Kazakhstan, Uzbekistan and Bulgaria. To prepare it you will need:
- 2 liters of milk (sheep, cow, goat, mare or camel).
- 200 ml special starter cultures (koumiss is also suitable as an alternative).
- Salt and pepper to taste.
To properly prepare this product, follow the technology below.
How to make kurt
If you are at a loss how to make a kurt, then we will help by revealing the secrets. The classic recipe for this dish assumes that the mare (or other milk) will turn sour naturally. Then it must be boiled over low heat so that the whey is separated from the curd mass.
The main thing is not to overdo it so that the curd does not turn into casein. Then drain the whey, and put the mass itself into a felt bag and let the remaining liquid drain. After that, roll balls from the mass and dry in the sun for a week or 10 days at t 35–40 °.
A natural product is obtained if you add rennet, which is found in the stomach of a young lamb. But what if this age-old technology is not available in modern urban life? Let's try to find a middle ground in order to preserve the authenticity and useful properties of the product, as well as to simplify the cooking process as much as possible:
- Boil milk and cool to t 30–32 °.
- Pour 200 ml of koumiss or fermented milk into it.
- Place the container with sour milk in a warm place for a day (you can use a yogurt maker or wrap the container with a warm blanket).
- Boil the sour milk over low heat (10-15 minutes is enough) so that the protein coagulates and the whey separates.
- Transfer the curd mass to a fine sieve or cheesecloth and hang to speed up the dehydration process.
- Salt and pepper it.
- Roll into balls and place in the oven to dry. Select the lowest setting and place the baking sheet with the kurt in the oven, leaving the door ajar. For convenience, you can use a vegetable dryer. It will provide the desired effect in a short time.
If the salt in these balls is replaced with sugar, then this delicacy will be a great addition to tea.
Delicious curd rounds are stored for a long time, so they can be taken on the road or to work as a snack. Be healthy and bon appetit!
Kurt is a fermented milk product that has many names and geographic affiliations. It is ranked among the cuisines of the Turkic, Altai, Azerbaijani, Kazakh, Kyrgyz, Bashkir, Uzbek, Mongolian and Tajik peoples. Among dozens of variations of names, only four are especially popular: kurt, short, kurut, kurut.
The product is widely distributed in Central Asia, in areas where the steppe peoples live by the old traditions. Kurut is a part of soups and meat dishes. They take it on a long journey without worrying about safety - the kurut is perfectly stored.
What is the product like and will an authentic Asian dish be able to win the popularity of the modern consumer?
What is kurut?
This is a salty dried cottage cheese based on sheep's milk. It is prepared according to this principle: sour raw materials are subjected to prolonged heat treatment. The milk is boiled until all the liquid boils away. The resulting mass is filtered through gauze, spice salt is added and rolled up in the form of miniature balls or pyramids. Before serving, the kurt is dried in the fresh air to completely remove moisture from the dish. Most often sold in local markets where the demand for the product is high.
Kurt is classified as a hard cheese, which is prepared on the basis of milk of animal origin. Each country where kurt is considered a national dish has its own special recipe and way of serving. But the basis of cheese in all countries is prepared in the same way. First, they wait for the souring of the milk of a sheep, goat or cow, then they prepare yogurt and only from the raw materials obtained they begin to roll cheese balls. The average preparation time of the product is 5 days, including drying.
The finished dish has a pronounced salty taste with pleasant creamy notes. Depending on the component composition, it can be sour, sweet, spicy or spicy. The shade of cheese - white or dark - also depends on the abundance of spices and additional components.
Interesting: the poem “Kurt is a precious stone”, which belongs to Raisa Golubeva, was written about the national dish. The author tells about the importance of the kurt for the prisoners of ALZHIR. It was this product that helped them avoid starvation.
Product varieties
Variety is most often determined by a specific set of spices and foodstuffs, but kurut variety is determined by structure, not taste. In total, there are three types of dishes: dried, dried and boiled cheese.
Dried kurt has the highest degree of salinity. Raw materials are rolled up in the form of balls or triangles. A feature of dried kurt is a pattern on the surface. On the raw material there is a trace of the human hand that formed the ball. Previously, the locals brought a special sacred meaning to these prints, but now the production process is automated or more hygienic - the culinary specialist puts on gloves, so no traces remain.
Boiled cheese is prepared according to a different technology: raw materials are boiled for about 2-3 hours, after which they are rolled into the required shape and sent to dry in the sun. Ultraviolet rays completely remove moisture and slightly dry the structure of the product. Prolonged cooking makes the texture of the cheese softer and more tender. The salinity of kurut is muted, but the creamy taste and aroma come to the fore.
There is also boiled pasty kurt. It can be spread freely on a slice of bread or scooped up with a spoon to enjoy the pure taste of the product. Such cheese is boiled in a special broth, the components of which depend on the region and the taste preferences of the cook.
Important: dried cheese can also be added to the broth and brought to a paste-like consistency. Kurt must first be soaked in ordinary water and only then thrown into the broth.
Dairy product manufacturing technology
The basis of cheese is milk of animal origin. Most often, sheep, cow or goat milk is used. For example, in the south of Kazakhstan, only mare's milk is used to prepare kurt, and in the west - camel's.
Salted cheese is prepared on the basis of katyk, from which moisture is completely removed.
Katyk is a fermented milk drink. It is produced by fermentation of heat-treated milk and special bacterial cultures. Katyk differs from other fermented milk drinks in its high fat content, denser texture and rich taste. The liquid serves as the basis for the preparation of other dishes (for example, ayran and kurt).
To remove moisture from the katyk, it is placed in special bags, hung in a dark place and left for several days. During this time, the liquid itself flows down to the floor, and the raw material remains in the bag. As a result, a dense nutrient mass is formed - suzma. Suzma or suzbe is a specific fermented milk raw material, the consistency of which is between cottage cheese and sour cream. Suzma can be eaten or further processed.
To prepare kurut, the suzma is placed in salt, after which balls are rolled from the mass or triangles are formed. The average diameter of a cheese ball is 1 to 5 centimeters. The finished balls are dried in the sun, after which they are served at the table. Boiled kurut is pre-boiled for 2-3 hours, the excess liquid is filtered again, rolled into the required shape and dried. Salt is not added to boiled cheese. The drying process takes several days and depends on the preferences of the cook. Kurt can be tender and soft like cream cheese or firm like Parmesan.
The harder the kurut, the easier and longer it can be stored. This property is often used by manufacturers during long-term transportation of cheese to retail outlets.
Useful properties of the product
Ready cheese takes over the benefits of the main component - katyk. It contains a combination of lactic acid streptococci and coli bulgaris. It is these substances that provide the nutritional value and benefits of the drink.
Microorganisms that are involved in the preparation of raw materials improve the degree of digestibility of food products and increase the biological value of the finished dish. The fermented milk mass contains a set of useful nutrients that are necessary to maintain the high-quality functionality of the body.
Katyk inhibits the growth of putrefactive intestinal microflora, harmonizes the balance of beneficial and neutral bacteria. The product has a beneficial effect not only on the intestines, but also on the entire gastrointestinal tract. Also, the drink strengthens the protective functions of the body, prevents early aging.
The most important useful quality of Asian cheese is the ability to suppress nausea. This property is especially useful for travelers and people who often use transport. Locals recommend using kurt for exhaustion, anemia, severe physical or mental activity.
The finished cheese contains retinol (vitamin A). It improves the functioning of the organs of vision, additionally moisturizes the retina and protects it from the harmful effects of the external environment. Retinol also stimulates cell growth and renewal. Tocopherol (vitamin E) is responsible for saturating cells with oxygen and preventing aging. Ascorbic acid (vitamin C) increases the protective functions of the immune system, and calciferol (vitamin D) prevents the development of cancer and strengthens the bone skeleton.
Some scientists (for example, I. I. Mechnikov) advocated the benefits of fermented milk products. It was believed that they suppress anaerobic fermentation in the gastrointestinal tract, due to which food is absorbed faster and more efficiently. Modern research has refuted this theory and proven that dairy products, regardless of the degree of processing, are harmful.
Possible harm to the product
Kurt is based on milk of animal origin, which is recognized as harmful to the human body. Even in childhood, we stop producing lactase - the only enzyme that can qualitatively break down lactose (milk sugar). The impossibility of splitting and normal assimilation of milk leads to a series of problems, among them:
- acne, allergic rash;
- decreased functionality of the digestive organs;
- intestinal disorders;
- abdominal pain;
- internal inflammatory processes.
The composition of animal milk includes hormones that are produced by cattle, and antibiotics that are supplied by the person himself. This problem concerns not only dairy, but also lactic acid products. The beneficial effects of bacteria cannot cover the harm of milk and its enzymes.
Scientists have discovered a specific chemical in the cheese, the composition of which is very similar to morphine. It turned out that the cows themselves were involved in the formation of the narcotic component. Morphine and codeine are produced in their livers, which pass into milk and milk products. That is why it is so difficult for us to restrain ourselves and eat a small piece of cheese - the hand involuntarily reaches for the supplement. Most often, this ends with overeating and further problems not only with the gastrointestinal tract, but with the whole body.
Fact: 50 grams of cheese contains 50 to 70% of the daily fat requirement. Abuse of the product is fraught with an increase in the concentration of cholesterol, diseases of the heart and blood vessels.
Moreover, some varieties of kurt do not undergo thorough heat treatment, which makes it dangerous for pregnant women. Raw kurut may contain Listeria (Listeria monocyotogenes). These are the bacteria that cause listeriosis, a disease that can lead to miscarriage or delays in the development of the baby. That is why it is best for pregnant women to give up cheese or reduce consumption to a minimum.
Another argument against eating cheese is tryptophan. This is an amino acid that accumulates in the human body and provokes headaches, migraines, and insomnia.
Kurt is replete with salt, into which balls are rolled out. How will this affect the human body? Salt provokes fluid retention, which leads to an increase in blood pressure. The chain continues with hypertension, heart failure and stroke.
Fact: The World Health Organization Nutrition Center has shown that reducing salt intake by 5 grams per day minimizes the risk of heart attack by 23%, and heart / vascular disease by 17%.
Salt affects human cognitive functions and is the main cause of puffiness. Also, the substance several times increases the risk of developing an ulcer. Salt irritates the mucous membrane of the organ, negatively affects its functionality and leads to illness. The National Cancer Institute in the United States has officially recognized an excess of salt in the diet as one of the causes of stomach cancer.
Important: sodium puts a tremendous strain on the kidneys. The fluid that surrounds the cells increases the volume of blood in the bloodstream, increases pressure and stress on the heart - this leads to kidney damage.
Ingredient use in cooking
Kurt is considered a versatile product. Its taste can be attributed to neutral, so the cheese goes equally well with sweet, salty and sour. Thick soups are cooked on its basis, sandwiches are prepared, added to the salad instead of the usual hard cheese. The easiest kurt recipe is a milk drink. It is enough to dilute the cheese ball in a glass of water and get a thick fermented milk drink with a rich creamy taste.
Fact: 1 cheese ball contains 100 milliliters of milk.
Locals eat kurut as an independent dish or an appetizer for light alcohol. Cheese is added to seasonal salads, soups, side dishes, fish and meat dishes. On the basis of pasty kurt, sauces and dressings are prepared for the traditional diet. It is for the light recipe and unobtrusive gastronomic properties that cheese is so fond of in ethnic territories.
A serving of cheese satisfies not only hunger, but also thirst. Kurt helps to retain moisture inside the body, which is extremely important during long journeys through the desert, hot steppe or climbing to the top. Another gastronomic advantage of cheese is its natural preservative. The texture and taste of the product are formed by salt, which our body can easily absorb.
How to store finished cheese?
Kurut is highly resistant to sudden changes in temperature. Moreover, it can be safely stored without a refrigerator, without worrying about the quality of the product.
Fact: Properly prepared cheese can be eaten for 8 years. The dryness and stiffness of the kurt is directly dependent on time.
The ideal way to store the kurt is in canvas bags that are hung in a dark and well ventilated area.
How to cook kurt at home?
- special cane is cut lengthwise, laid crosswise in several layers and under the press
- Kurt preparation methods
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Kurt is just salted dried cottage cheese. It is necessary to let the milk sour, then cook for a long time, stirring, until a significant part of the liquid boils away. Drain, salt, roll into koloboks and dry in the fresh air. This is the easiest way.Kurt is ideally made from sheep's milk fermented with rennet (this is what happens in the stomach of a lamb, the first
once tasted colostrum).It is made simply, in any case, in my homeland, in Northern Kazakhstan.
This is done like this: you take horse milk, wait until it turns sour, drain the whey, squeeze the curd from excess water,
salt carefully.You leave it warm for 3 days (not hot, about 30 - 40 degrees)
You take a felt felt mat and roll a hand-shaped ball of cottage cheese over it several times back and forth and put it on it to dry.
The size of the ball - to taste, but the larger - the longer it will dry. After you put the whole mass on the felt, pull it out into the sun and hold it there for 7-10 days until it dries.
After that, you can use.
In our latitudes (in Moscow) it is quite difficult to make according to the original technology, especially in autumn, and mainly because the curd mass does not ripen so much under other temperature conditions (it rarely happens here), but milk is just not critical - kurt is made and from camel, and from sheep, and even from cow's milk, and in general - kurt in Kazakh "Katyshek", this is the name of a method of preserving dairy products by drying. About horse milk - Kazakhs just use it more
- * - 500 g of homemade cottage cheese, well squeezed from the market;
* - 250 g of whey;
* - 3 tbsp. spoons of salt.1. The original recipe for preparing kurt is very long, requiring patience and some, in urban conditions, several exotic components.
2. So. Dissolve the salt in the serum. Mix solar whey with cottage cheese in a blender to achieve uniform salting. Throw the salty curd mixture into a colander with a thick mesh, or into cheesecloth. Allow to drain, if necessary squeeze out excess liquid. The consistency of the mass should be such that it is convenient to roll the balls.
3. I made the balls slightly larger than a quail egg. Dried for 10 days in a dry, warm, but not hot place.
4. The taste of kurt is simple, but it is also difficult to describe. The whole charm is to bite off a piece and drink your favorite tea. The husband prefers to eat kurt with beer, the daughter nibbles instead of chips. I really like it with tea.
The favorite delicacy of Kazakh children with a unique taste is kurt. Salty, with a slight sourness and the smell of summer... From the first bite, it takes us back to childhood. Our grandmothers certainly knew how to cook kurt. And we propose to continue the age-old tradition and try to cook kurt at home.
Ingredients:
Milk - 2 liters
Koumiss or fermented milk culture - 200 ml
Salt - to taste
Hint: if you want to make a white kurt, then use skimmed milk, if you want a yellow kurt with an intense flavor, then use full-fat milk.
Cooking kurt:
- Boil milk and cool to 30-35 degrees;
- Pour the yeast into the milk. In the original recipe, it should be koumiss or katyk, but if you don’t find them, you can take sour milk or a special sourdough;
- Stir the resulting mass thoroughly, wrap in heat and leave for a day;
- When the milk is fermented, put it back on a slow fire and cook until flakes appear in the mass and the whey separates;
- Drain the separated whey. Place the resulting cottage cheese in gauze and hang over the dishes so that the glass is excess liquid;
- Salt the resulting thick mass and roll into balls. The more you make the shape of the kurt, the longer it will dry;
- Drying can be done in a natural way - in the air and the sun, then this process will take 4 days or more. But you can also do this in the oven, turn the oven on to the lowest temperature and turn on the ventilation, or leave the oven door slightly ajar.