Kurut’s Popularity Soars in Kyrgyzstan
In Kyrgyzstan, the traditional fermented milk product known as kurut is experiencing a surge in popularity. This unique product, which has long been a staple in Central Asian nomadic diets, is now gaining recognition in the local market for its variety and flavors.
Kurut is a high-calorie fermented milk product, often described as a cross between salted dried cottage cheese and hard cheese. It is made by fermenting boiled milk to produce a thick, sour cream-like substance known as katyk. This katyk is then placed in a gauze bag to drain the liquid, leaving behind a mass that is mixed with salt, shaped into balls of various sizes, and dried.
This traditional recipe has been handed down through generations of nomadic peoples in Central Asia. Kurut is known for its diverse colors, sizes, textures, and tastes, appealing to a wide range of preferences.
Recently, kurut’s popularity has grown among both locals and tourists. It is now commonly found on store shelves in individual packaging, catering to the increasing demand.
Dzhanil Egemberdieva, a resident of the At-Bashy district in the Naryn region, is a notable producer of kurut. She offers 20 different types of kurut at the market, each with unique sizes, textures, and flavors. “I have been making kurut at home for the past 5 years,” Egemberdieva told Anadolu Agency. “I prepare a classic version, smoked kurut, and variations with hot spices and herbs.”
Egemberdieva shared her process for making kurut: “We strain the katyk through a cloth bag, add salt, knead, shape it, and let it dry in a shaded place. It’s ready when it hardens thoroughly on all sides.”
Kurut’s growing presence in the market reflects its enduring cultural significance and its appeal as a traditional, versatile food product.
