Qurt. Kurt. Traditional Kazakh food. Natural 100%. Calcium
Specifications
| All Returns Accepted | ReturnsNotAccepted |
| Expiration Date | 2026 |
| Allergens | hypoallergenic |
| Shape | round |
| Form | milk |
| Occasion | Party |
| Fat Content | 0%-10% |
| Product Name | kurt |
| Calories Per Serving | Less Than 50 |
| Regional Cuisine/Region | Kazakhstan |
| Flavor | Milky |
| Calories Per 100 G/mL | 260 |
| Brand | Unbranded |
| Food Aisle | Pantry |
| Type | Milk Chocolate |
| Packaging | package |
| Food Specifications | Halal |
| Style | Milk |
| Theme | 60-70 |
| Country/Region Of Manufacture | Kazakhstan |
| Serving Size | 1kg |
| Item Weight | 1 kg |
Kurut, korot, kurt, ak gurt — Turkic, Persian, as well as Mongolian fermented milk product made from dried salmon.Kurt is made from sheep's, goat's or cow's milk. In the south of Kazakhstan — from mare's milk, in the west — from camel milk.The milk is fermented. The resulting fermented milk product (katyk) is placed in a cloth bag and hung in the shade for several days to express the serum. Salt and, sometimes, ground red pepper are added to the curd product (suzma) obtained in this way. Roll up balls about the size of a walnut and dry in the sun for several days to a solid state, covered with gauze. Store in canvas bags in a dry, ventilated place for up to 1 month.Boiled kurut is made from boiled for 2-3 hours and filtered katyk, salt is not added to it.500 grams of salted kurt
