🔵Kurut or kurt is the invention of nomadic people in Central Asia. The word “Kurut” translates as "dry", "dried" from the Turkic word "koro". Due to their constant move, nomads preserved food by drying under the sun including milk and its byproducts.
🟣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.
🟢Kurut does not deteriorate on the road, tolerates temperature fluctuations well, and can be stored for as long as seven years. Kurut is quite nutritious. Many people like Kurut for its nausea suppression effect. It contains vitamin C and A, and can serve as a good probiotic. Kurut has a unique composition: complete milk proteins, biologically active substances, carbohydrates, enzymes, trace elements, vitamins.