10 Facts About Kurut

Kurut was invented by the nomadic peoples of Central Asia.

The word kurut comes from the Turkic word "koro", which translates as "dry", "dried"

Nomads could eat exclusively kurut for almost half a year and without harm to health.

Kurut is one of the most favorite dairy products of all the nomadic peoples of Central Asia. From time immemorial, kurut has been used as a hearty snack for koumiss or as a tasty addition to fatty meat soups.

Kurut is made by removing moisture from the condensed milk mass, then it is folded into a cloth and hung in a shady place. When all the moisture drains, a thick milky mass is formed - suzmo, into which salt is subsequently added and small balls are rolled from it manually. Then these balls are dried in the sun to a solid state. Well-dried kurut can be stored for up to seven years.

Kurut does not deteriorate on the road, tolerates temperature fluctuations well and is very easy to prepare. Kurut is quite nutritious and helps to endure the heat more easily during the hot period.

Kurut helps to suppress nausea, and those who know about this property always take a few balls with them on the road.

There is vitamin C in kurut even two years ago.

Kurt has a unique composition: complete milk proteins, biologically active substances, carbohydrates, enzymes, trace elements, vitamins.

Kurut contains a lot of vitamin A, which improves eyesight, promotes human growth, strengthens immunity and cell renewal, as well as skin rejuvenation.