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Cheese from Kyrgyzstan
Milk is soured into ayran, the curd is drained of whey and left to press itself for 2–3 hours, then salted and shaped by hand into balls or flat cakes of 40–60 g. The pieces dry slowly in the air or sun until they hold no more than about 15 % water and keep for months. Kyrgyz kurut is traditionally unsalted or lightly salted, made from sheep or cow milk.
| Cow, sheep or goat milk, whole or skimmed | [kg-patent-802][mametzhanov-phd] |
| Ayran starter (part of an earlier batch) or a lactic culture | [mametzhanov-phd] |
| Salt | Home kurut was 3.5 times saltier than the 2–3 % the standard sets[kochkorova2021] |
| Starter | ayran from a previous batch, or a lactic culture |
Total time across the recorded steps: 6 h – 8 h
What changes: Lactic bacteria sour the warm milk into thick ayran
Microbes at work in this step
Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus when industrial cultures are used
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
Milk is soured into ayran, the curd is drained of whey and left to press itself for 2–3 hours, then salted and shaped by hand into balls or flat cakes of 40–60 g. The pieces dry slowly in the air or sun until they hold no more than about 15 % water and keep for months. Kyrgyz kurut is traditionally unsalted or lightly salted, made from sheep or cow milk. Made in 6 steps over 6 h – 8 h. The longest step, sour the milk into ayran, takes 4–5 h (Kyrgyzpatent 2005) and runs at 38–42 °C (Mametzhanov A.M. (supervisor Musulmanova M.M.)). Salt is 2–3 % (Kochkorova F.A 2021). Lactobacillaceae (Lactobacillus most abundant), with Streptococcus, Enterococcus and Lactococcus, in 84 kurut samples from all seven Kyrgyz regions does most of the fermenting.
| Main step | 4–5 hReported[kg-patent-802] | Sour the milk into ayran |
|---|---|---|
| Temperature | 38–42 °CReported[mametzhanov-phd] | Sour the milk into ayran |
| Salt | 2–3 %Set[kochkorova2021] | Salt and roll into balls |
| Acidity | pH 4.2–4.6Reported[mametzhanov-phd] | Sour the milk into ayran |
Kyrgyz kurut is made from drained ayran curd, salted and dried in small balls, much like the qurt of Kazakhstan, but in Kyrgyzstan it is traditionally unsalted or only lightly salted. Shop and home kurut often hold far more salt than the 2–3 % the standard sets.
Low water activity (aw 0.60–0.72) and salt keep dry kurut stable without a refrigerator. A study found home kurut 3.5 times saltier than the standard allows, which is a concern for children who eat it daily.
Every number is labelled with how it is known. How this atlas is made
Kurut was a staple of nomads moving between seasonal pastures, light to carry and slow to spoil.
