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Fermented milk from Iran, Afghanistan, Central Asia, Turkey, Caucasus, Mongolia, Jordan
Kashk and qurut are sour milk products dried hard so they keep for a long time. Yogurt or sour milk is churned for butter, and the sour buttermilk or strained yogurt is heated, drained, salted, shaped into balls or discs and sun-dried. They are soaked or ground back into soups and sauces.
| Sour buttermilk or strained yogurt | Traditional Iranian kashk is made mainly from raw sheep milk; it can also be made from buttermilk[saboori2022][pourjoula2020] |
| Pressed katyk (concentrated sour milk)98 % (control recipe) | Kazakh kurt in a laboratory study[kalibekkyzy2026] |
| Table salt2 % (control recipe) | Kazakh kurt in a laboratory study[kalibekkyzy2026] |
| Starter | A commercial yoghurt culture of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, in the Kazakh laboratory kurt. |
Total time across the recorded steps: 10 h – 12 h
What changes: Sour yogurt is churned until the butter separates from the buttermilk
Output: butter and sour buttermilk.
Microbes at work in this step
lactic bacteria from the yogurt or sour milk
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Kashk and qurut are sour milk products dried hard so they keep for a long time. Yogurt or sour milk is churned for butter, and the sour buttermilk or strained yogurt is heated, drained, salted, shaped into balls or discs and sun-dried. They are soaked or ground back into soups and sauces. Made in 5 steps over 10 h – 12 h. The longest step, heat the buttermilk and drain the curd, takes 10–12 h (Kalibekkyzy Z. et al. 2026). Salt is 2 % (Kalibekkyzy Z. et al. 2026). Lactic acid bacteria isolated from Iranian kashk and Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus do most of the fermenting.
| Main step | 10–12 hReported[kalibekkyzy2026] | Heat the buttermilk and drain the curd |
|---|---|---|
| Temperature | 35–40 °CReported[kalibekkyzy2026] | Dry hard |
| Salt | 2 %Reported[kalibekkyzy2026] | Salt and shape |
| Acidity | pH 4.6–4.7Reported[kalibekkyzy2026] | Heat the buttermilk and drain the curd |
Kashk and qurut are dried, salted sour-milk curd, so they keep a long time without cold. Liquid kashk is a newer industrial form made from concentrated yogurt or soaked dry kashk and must be refrigerated.
Turkish kurut samples carried low counts of coagulase-positive staphylococci and sulphite-reducing clostridia; low moisture and salt keep them from growing. Industrial liquid kashk must be kept in the fridge.
Hazards the sources name: Coagulase-positive staphylococci (1.81 log cfu/g), sulphite-reducing clostridia (1.51 log cfu/g) and Enterobacteriaceae (2.13 log cfu/g), averages in 50 Turkish kurut samples.
Every number is labelled with how it is known. How this atlas is made
A 10th-century Arabic cookbook describes two types of kashk, one of wheat and leaven and another of sour milk (Wikipedia). Chortan is mentioned in the 19th-century Armenian epic Daredevils of Sassoun, said to be based on an 8th-century oral tradition.
