What is kurt and how is it prepared? Calorie content and chemical composition of cheese. Benefits and harm to the body, recipes with a fermented milk product. Interesting facts with short.
The content of the article:
Kurt is a dry cheese, a national dish of many Turkic peoples. As raw materials, cow, sheep or camel milk can be used. In Azerbaijan, Kyrgyzstan, Mongolia, the product is called kurut, and in Russia, in Altai, in Bashkortostan and Tatarstan, it is called short or court. There are 3 varieties of it - dry, semi-moist, wet (curd consistency). The taste depends on the variety. In dry it is spicy-salty, spicy; semi-moist, boiled has a creamy hue and a more delicate structure; pasty resembles salted cottage cheese. The color in the section can be white, yellowish, light and dark brown, interspersed in the section when seasonings are added. Short is offered to consumers in the form of balls, pyramids, small cheese circles. Pasty is packaged in plastic containers.
How is short prepared?
The raw material for making korot is milk. It should be boiled first.
In industrial production, the preparation of kurt is as follows:
- Milk is cleaned, pasteurized, treated with a separator.
- It is cooled to 47-50°C, a starter is added, which is used in industrial production as a mixture of mesophilic lactic streptococci and lactobacilli.
- Leave to ferment until a dense clot is obtained.
- Strain the serum.
- Press the residue when heated.
- Sprinkle with salt.
- Form the desired shape.
- Dry and carry out pre-sale preparation.
As a flavor additive, black cumin oil, cumin and coriander seeds, and dried herbs are often used.
Comparison of indicators of dietary and regular short:
| Index | From milk | From reverse |
| Fats, % | 4 | 1,8 |
| Proteins, % | 16 | 18 |
| Humidity, % | 76 | 80 |
| Acidity, °T | 175 | 180 |
There are many ways to cook kurt yourself:
- Bashkir recipe for short. Cow's milk is boiled, fermented with katyk. It is boiled again so that a cheesy precipitate falls out. Suspended in a canvas bag (kapsyk) for 8-12 hours. Then the cottage cheese is squeezed out, laid out in salt. Before pressing, the curd mass can be mixed with dried pitted cherries or crushed bird cherry berries. Next, balls or pyramids are formed and laid out on a wooden grate (tergu), covering with gauze. In the daytime, they dry in the sun, at night they clean it in a ventilated room. After removing excess moisture, smoking or freezing is allowed. To prepare a soft kurt at home, fermented milk is boiled for 2-3 hours, hung for 6-7 hours in a canvas bag, but not pressed. Expose to the sun to evaporate the moisture. To speed up the process, the cheese heads are placed in an oven at a temperature of 60-80°C with the door open. To prepare a pasty kurt, fermented raw materials are boiled in meat (mutton) broth and filtered like cottage cheese.
- Kazakh kurt recipe. Sheep milk is collected, boiled and cooled to 30–32°C. Fermented with koumiss (fermented milk product from mare's milk). Fermented in a warm place during the day (when using a yogurt maker, the process is reduced to 8 hours). Sour milk is boiled for 15 minutes, hung in a canvas bag. After a few hours, the desired shape is formed, the balls are poured with salt, left in the oven with the door ajar for 3-4 hours (60-70 ° C). You can use a fruit dryer.
Each family has its own recipe for making kurt at home, which has been passed down from generation to generation. You can even make a dessert version of cheese using sugar instead of salt. In this case, cinnamon and raisins are added to improve the taste.
The composition and calorie content of kurt
The nutritional value of the product depends on the recipe and the type of raw material.
The calorie content of a short made according to a traditional recipe is 133 kcal, and homemade wet one can reach 260 kcal per 100 g, of which:
- Proteins - 14.9–25 g;
- Fats - 7–16 g;
- Carbohydrates - 2.6–2.7 g;
- Ash - 3.8 g;
- Water - 6 g.
- Vitamin PP (Niacin equivalent) - 4.2 mg;
- Vitamin H (biotin) - 2.2 mcg;
- Vitamin E - 0.2 mg;
- Vitamin D - 0.64 mcg;
- Vitamin C - 0.1 mg;
- Vitamin B12 (cobalamin) - 0.4 mcg;
- Vitamin B6 (pyridoxine) - 0.12 mg;
- Vitamin B2 (riboflavin) - 0.23 mg;
- Vitamin B5 (pantothenic acid) - 1.1 mg;
- Vitamin B1 (thiamine) - 0.02 mg;
- Beta-carotene - 0.1 mg;
- Vitamin PP - 0.2 mg;
- Vitamin B9 (folic acid) - 29 mcg;
- Vitamin A - 0.105 mg.
- Zinc (Zn) - 2.5 mg;
- Iron (Fe) - 0.3 mg;
- Copper (Cu) - 30 mg;
- Sulfur (S) - 98 mg;
- Phosphorus (P) - 160 mg;
- Potassium (K) - 40 mg;
- Sodium (Na) - 370 mg;
- Magnesium (Mg) - 15 mg;
- Calcium (Ca) - 420 mg.
- Mono- and disaccharides (sugar) - 1.1 g;
- Polyunsaturated fatty acids - 4.4 g;
- Organic acids - 0.1 g;
- Cholesterol - 12 mg.
Most weight loss diets are designed to expel "excess" fluid. The body becomes flabby and sags. Salted shorten normalizes the water-electrolyte balance, and with increased load, the fat layer breaks down into water and glycerin. Glycerin is used as an energy supplement, and water remains in the body.
Useful properties of kurt
In the preparation of korot, sourdough from lacto- and bifidobacteria, bulgarian sticks and streptococci is used.
The beneficial properties of substances and raw materials provide the benefits of kurt for the human body:
- Increases immunity, helps restore vitamin and mineral reserves, normalizes metabolic processes.
- Suppresses the vital activity of putrefactive bacteria in the stomach and small intestine, prevents the development of dysbacteriosis, increases the activity of beneficial microorganisms.
- Prevents early aging, helps to retain fluid in the body. Prevents the appearance of wrinkles, increases the elasticity of epithelial tissues.
- It is used to recover from anemia, after heavy physical and mental stress, stimulates mental activity.
- Suppresses nausea, increases blood pressure in hypotension and restores heart rhythm.
- Improves the functioning of the optic nerve, strengthens local immunity.
- Prevents the development of osteoporosis, reduces the frequency of manifestation of painful symptoms in arthritis, gout, osteochondrosis. Helps strengthen bone tissue.
- Has an antioxidant effect.
Dry salted korot retains all healing and nutritional qualities for 8 days without a refrigerator, regardless of weather conditions. And in a dark, cool, dry place, properly prepared homemade cheese can be stored for up to 8 years.
Contraindications and harm of short
In case of intolerance to sourdough, raw materials or additives, allergic manifestations may occur: rashes of a different nature, digestive disorders, abdominal and epigastric pain, nausea and vomiting, headache.
There are quite a few contraindications to introducing salted cheese into the diet. But one piece, even with daily use, will not provoke the development of negative consequences.
When overeating, harm from kurt may appear:
- With lactase deficiency, as it contains a high amount of lactose, milk sugar.
- With obesity. The calorie content of the fermented milk product is quite high.
- If there is a history of atherosclerosis, cholesterol levels may increase.
- With varicose veins and thrombophlebitis. Salt in the composition of the product causes blood clots.
- Korot contains a high amount of the amino acid tryptophan. With its excess, migraine, insomnia, nausea, dizziness appear.
- Blood pressure may rise, tachycardia may occur. The likelihood of stroke, heart attack, heart failure and vascular problems increases.
- An excess of salt increases the load on the kidneys, contributes to thickening of the blood, increases the likelihood of peptic ulcer due to irritation of the mucous membrane of the organ.
Cow's milk contains small amounts of codeine and morphine. In the manufacture of kurt, these substances are preserved - it is to them that the cheese owes a sedative effect. Abuse causes cravings for this kind of product. It is impossible to become a drug addict, but weight gain will appear quickly enough.
Kurt Recipes
The taste of korot is combined with sweet and sour dishes. Drinks are made from it, added as an ingredient in soups and salads. Soft cheese is used for sandwiches - spread on bread.
Recipes with kurt:
- Soup. Half a celery root, 3 medium potatoes and 1 onion are chopped, fried in a pan in sunflower oil. Drain the excess oil, add water to the pan and boil the vegetables so that they become soft. Pour crushed kurt (300 g), it is better to take a solid, dried one, into a pan and boil until it is completely dissolved. The finished soup is poured into a saucepan, brought to a homogeneous consistency with an immersion blender, allowed to stand for 3 minutes. At this time, dried bread is cut and croutons are made. When serving, several croutons are poured into each plate and dill slices are added.
- Bashkir soup with noodles. Sliced vegetables are boiled: diced potatoes, grated carrots, onions slightly stewed in melted butter. Then pour homemade noodles (tukmas) and leave to cook. 3 minutes before turning off, add kurt, dill umbrellas, pepper to taste. The soup is ready when the cheese is completely melted.
To make tukmas, a stiff, elastic dough is kneaded from water, flour, and an egg. Cut into strips, sprinkle with flour and put on the shelf of the refrigerator for half an hour. When serving the soup, the umbrellas of dried dill are taken out, and chopped parsley and fresh herbs are poured into the plate. - . Knead the dough: 1 glass of hot water, 1 egg, a tablespoon of sunflower oil and vinegar, a teaspoon of salt and a tablespoon of sugar, 200 g of butter, 3.5 cups of flour. Salt and sugar are dissolved in water, the egg is broken into a basin, flour is added, they begin to interfere, slowly pouring in water. Then the dough is poured onto the board, kneaded, pouring vinegar. To make it easier to work, it is better to divide the whole dough into 4 parts. Next, 1 part of the layer is rolled into a layer, the surface is smeared with butter, bent so that the oil is inside, and again rolled into a layer. Repeat the process 4 times. So roll out each piece. The finished dough is removed in the refrigerator, at least for 30 minutes, wrapped in a film. Then half of the dough is taken out of the freezer to fit, and the filling is done. Fresh mushrooms (porcini, boletus or champignons), 150 g, cut into thin slices. Pour into a saucepan, add 2 tablespoons of lemon juice and one tablespoon of butter. Cook, stirring constantly, 10 minutes. At this time, you can put the oven to heat up, the required temperature is 200 ° C. The dough is divided into parts - one is 2 times larger than the other, a large one is rolled out and laid out in a mold with sides, greased with sunflower oil. Bake the base of the pie for 10 minutes. Drain excess liquid from the contents of the pan. 2 beaten eggs are mixed in (a little poured to grease the pie) and 250 g of chopped kurt, a little chopped parsley. Spread the filling on the base, roll out the reserved dough into a layer, close the pie, carefully fixing the edges. Make a few cuts and grease with the remnants of the egg. Bake for 10 minutes. This pie is served hot.
- Salad with tomatoes. The cheese crumbled into pieces is mixed with tomatoes and seasoned with olive oil, no salt is needed.
- Salad with apples. Combine sliced apples, a few sloes, sliced fresh cabbage and chopped garlic clove. Dressing - apple cider vinegar and a little mint.
- mediterranean salad. A bunch of lettuce leaves are laid out on a plate. They spread a handful of cherry tomatoes, sliced red onions, 1.5 tablespoons of capers and the same amount of pitted black olives, divided into 3 parts, crushed garlic cloves, 200 g of kurt. You don't need to mix. Dressing - 5 tablespoons of olive oil and 1 - lemon juice. You do not need to salt the salad, just add pepper.
For nomadic peoples, korot was an ideal food product. It did not spoil in the heat and with temperature changes, it was eaten by adults and children. Previously, when there was no baby food, cheese was crushed and diluted with milk. Milk was also always with them - families moved from place to place along with numerous herds.
In 1930, Kurt saved the lives of many women, the wives of "traitors to the Motherland", who were deported to the Kazakh steppes. The poetess Raisa Golubeva, according to the memoirs of Gertrude Platais, a prisoner of the camp, wrote the poem "Kurt is a precious stone." “Oh my God, it's not a stone. He smells like milk. And a flame of hope trembled in my soul, and a lump arose in my throat.
Exhausted women were forced to work 12-17 hours a day. And once, when they were taken to work, the locals started throwing stones. The first days the women could not understand anything, and then one of them was “knocked down” by a stone. She fell on his face and smelled the smell of cottage cheese. The woman ate, she gained strength, collected the "stones" and brought them to the barracks. Thanks to local Kazakhs and kurt cheese, the survival rate in the steppe camps was much higher than in the North.
Fidel Castro called short "partisan food". Having got acquainted in the USSR with a new product, he organized production in his homeland.
Now kurt is made at home and at dairies. Consumers are offered the following varieties of cheese:
- Classic kurt, soft. It is formed in the form of cylinders up to 20 cm in length and 1.5-2 cm in diameter, the color in the section is white, the structure is uniform, the taste is creamy, moderately salty.
- Smoked, hard. The shape is like a soft cheese. The color in the section is from light to dark brown, more saturated along the edges. The taste is interesting, spicy, with pronounced saline.
- with spices. Most often packaged in balls. The taste is sour-milk, cottage cheese, largely depends on the type of spices, slightly salty. In the context, slightly yellowish with patches.
If they came to visit the house, and there is a short in the refrigerator, they will not leave hungry. To prepare a salad, it is enough to combine it with any vegetables. And you can dilute with milk, mix with herbs and make a delicious dressing for sandwiches. Just do not forget - the use of kurt should be limited. Excess salt is harmful to the body.
In any tiny roadside or large city bazaar in Central Asia, small white balls with a salty taste can be found for sale. This is a world-famous kurt. This dish, perhaps, cannot be compared in popularity with any other food product. Kurt can be used on its own, as an appetizer, as an addition to green soup, or as the main ingredient in a sauce.
This product is very popular in Azerbaijan, Georgia, Armenia and, of course, Kazakhstan. The steppe peoples have been preparing this dish for a long time and believe that it is it that helps them survive the unbearable summer heat. The product is perfectly stored, so you can take it on a long journey without worrying at all that it will deteriorate. Kurt tolerates storage well under any conditions.
Variety of flavors
It must be said right away that kurt is a dish that has not only a salty taste. Depending on what ingredients were used during its preparation, it can be sweet, sour, spicy and even with a bright spicy bitterness. For example, in Mongolia and Tatarstan, kurt is made from mare's milk. Camel is used in Kyrgyzstan. In Armenia, buffalo milk is most often used to make kurt.
Traditional Kazakh recipe
Each Asian country has its own opinion on how to cook the right kurt. A dish, recipe and taste can vary significantly even among neighbors. For cooking, you can use different types of milk: cow, goat, sheep.
The main thing in the technology of preparing kurt is strict observance of the temperature regime. In order for the milk to ferment and dry in the right way, it should be hot for a couple of days up to forty degrees.
Kurt is the national dish of Kazakhstan. To prepare it, you need only two ingredients: three liters of milk (any) and salt (to taste). Today we will cook a dish according to a traditional recipe, which is used by most Asians.
Step by step recipe
So, we have already figured out that kurt is a Kazakh dish. The recipe, the cuisine of this country and its features will be discussed in more detail below. First of all, you should decide how exactly the dish will be prepared. Kurt can ripen in shade or full sun. If the milk is fermented in the shade, then in the end the product will turn out to be softer and more tender. If you choose the sun, the kurt will become hard and dry, but will cook faster.
Step one
Let's get started. Milk must be poured into a large container prepared in advance. It is better if it is enameled (milk-safe) dishes. Bring the liquid to a boil. Now reduce the fire and wait for the milk to evaporate. About one third of the total volume should “leave”. Thus, you will achieve a high percentage of fat content.
The milk should now ferment. It is better to pour it into a bowl made of clay. The fermentation effect will be achieved much faster. When the yogurt is ready, you can continue cooking. Kurt is a dish that requires constant attention. First we follow the boiling, then the fermentation of the milk.
step two
It's time to follow the transformation of milk into cottage cheese. To do this, sour milk, which is called katyk in Kazakhstan, is poured into a cloth bag. We hang it on the street for two or three days. We are waiting for the moment when all the serum leaves it.
As a result of these manipulations, a product such as suzma is obtained. After removing the whey, the curd mass is more like soft cheese. It will be necessary to add salt to it to taste. Again, we shift everything into a bag so that the mass is compressed a little.
Step Three
We continue to cook Kazakh kurt. The cooking recipe now requires the formation of those same balls. From the cheese mass, malleable and plastic, making them very quickly and easily.
Prepared balls should be laid out on a large board, baking sheet or a special dryer. We send it to the sun or to the shade (depending on what qualities you want to achieve from the final product). Remember that the kurt must be covered with a rag or gauze during drying in order to avoid dust particles on the cheese.
Beneficial features
Kurt is an incredibly popular dish. But it would be problematic to achieve such popularity without the benefit of the product for the body. Let's highlight the advantages and look at the disadvantages (contraindications) of this cheese.
The composition of the dish includes a complete set of useful biologically active substances and vitamins necessary for the full growth and development of the human body. Let's add microelements, carbohydrates, a large amount of protein and useful enzymes here.
Experts confirm that the use of kurt leads to the normalization of the gastrointestinal system. The product is quickly and easily absorbed, so it can be used by children and pregnant women. Vitamin A, which is part of the composition, has an excellent effect on the organs of vision. Vitamins of group B and vitamin D - strengthen the immune system, promote cell growth, rejuvenation and skin regeneration.
This product is also useful for children and the elderly because it contains a lot of calcium. The constant use of kurt in food leads to the strengthening of bone tissue (reducing the symptoms of rickets), as well as improving metabolic processes in the body.
Contraindications
It is not recommended to eat this dish only for those who have an individual intolerance to dairy products. Too salty kurt is better not to eat for people suffering from kidney disease. Otherwise, there are no contraindications.
The traditional Uzbek kurt is a sour-milk dried product that looks like small chalk balls. It is stored for a long time, goes well with soups and meat dishes, can be used as a spicy snack for alcoholic beverages. How to cook kurt?
Uzbek kurt is a nutritious dish.
Ingredients
Milk 2 liters Sourdough or koumiss 200 milliliters
- Servings: 7
- Preparation time: 24 minutes
- Time for preparing: 5 minutes
Kurt Recipe
You will need:
- 2 l. milk;
- 200 ml. leaven or koumiss;
- salt, spices to taste.
Cooking:
Kurt requires a mass of fermented milk, which is called "suzmo". To make it, milk is boiled and cooled to room temperature, after which koumiss or fermented milk is poured into it. The liquid is stirred and placed in a warm place for 24 hours.
The fermented milk is boiled over low heat until the whey separates. Flakes should appear in the mass, which are removed from the pan with a slotted spoon: they are used for kurt. Thick lumps are placed in gauze so that all excess liquid is glass.
The mass is salted and peppered to taste, rolled into small balls of the same size. They need to be dried. If you do it the "natural" method (in the sun), then the process will take at least 4 days. The oven will help speed things up: the minimum temperature is chosen, it is impossible to close the oven completely.
Cottage cheese kurt recipe
Ingredients:
- 200 gr. cottage cheese;
- salt, spices or sugar.
The cottage cheese is carefully rubbed through a sieve and dried to remove excess liquid. Spices or sugar are added: sweet kurt will be an excellent addition to tea.
Small balls are formed from cottage cheese by hand. In one layer, they are laid out on a board, covered with a napkin or gauze and left in a ventilated sunny place. The finished kurt should resemble chalk in consistency. Under the bright sun, the koloboks will dry out in 2-3 days, and if you leave them in the shade, the process can take a week.
Crispy balls will easily endure any long journey. They are used not only in dry form: spicy salty kurt can be added to the soup to give it the necessary density. Chopped koloboks are good for vegetable salads: they will not only become an additive, but also a spicy seasoning.
Nomads are sure that a nutritious kurt can satisfy both hunger and thirst, while retaining the necessary amount of moisture in the body. It makes the heat easier to bear. It also helps to get rid of nausea - a good remedy for motion sickness in transport.
It doesn’t matter how old an Asian is, whether he is a baby or a century old man, a bai or a simple shepherd, but he always has something in his pocket kurt. In any case, this was the case in past centuries and practically has not changed today - kurt is still a favorite salty treat in Central Asia, as well as in Azerbaijan, Georgia and Armenia.
Kurt(he is also kurut, short, khurut, gurt, court; from the Turkic "koro" means "dry", "dried") - this is a high-calorie fermented milk product nomads of Central Asia, dried in natural conditions, something in between salted dried cottage cheese and hard young cheese in the form of balls of different sizes. kurt recipe was invented many centuries ago for the purpose of preserving dairy products, when trading caravans set off on a long journey, and cattle breeders from green spring until late autumn went far from home with their living creatures. It was then that the ingenuity of their wives was required, how to supply their defenders on the road, and such culinary products appeared that did not spoil for a long time and remained tasty (baursaki, kozinaki, kurt, etc.).
AT Uzbekistan kurt make out suzma(sour-milk curd product, strained curdled milk) and salt. The concentration of salt in a kurt can be completely different - from slightly salty to "vigorous". Kurt can also be with various additives- with basil (raikhon), red pepper, mint and other spices.
Why do people love Kurt?
| . | Kurt easy to prepare, retains its nutritional and taste qualities for a very long time. For hundreds of years, nomads, travelers and pilgrims have taken it with them on a hike, since the kurt is completely does not deteriorate on the road, he is not afraid of temperature changes and does not need a refrigerator, he light and takes up little space. When fresh, kurt is softer, more crumbly, it hardens over time, but does not lose its qualities. Kurt can be stored up to 7-8 years. When stored for a long time, the moisture from the kurt evaporates, the surface of the ball is covered with dried salt, but the beneficial properties remain. |
| . | Kurt lets easier to bear the heat, wonderful satisfies not only hunger, but also thirsty, keeping moisture in the body, which is especially important when traveling through the endless hot steppes, deserts, as well as during long climbing in the mountains. |
| . | Kurt is versatile. With it you can cook thick nutritious soup, it can be eaten with bread as a sandwich, you can add in a salad instead of cheese and salt, dissolve in mineral water and get refreshing drink(practically tan). And kurt is just magical snack for beer! And quite economical - you can’t eat a lot of it, it’s better to bite off in small pieces, savoring each one for a long time. With one ball of kurt in your cheek, you can watch a good half of the movie in the cinema! |
| . | Kurt is taken with them to the car by women and children as motion sickness remedies because he's fine relieves nausea. |
| . | Kurt easily digestible, because it is a concentrate of natural milk with a natural preservative - salt. In terms of calories and composition, kurt is almost equivalent to meat, but meat is not stored so long and is not digested so easily! One ball of kurt with a diameter of 1 cm is equivalent to 100 g of milk. Kurt contains complete milk proteins, biologically active substances, carbohydrates, enzymes, trace elements (calcium) and vitamins (A, E, D). Kurt calories- 260 kcal / 100 g. |
How to store kurt? By no means in a plastic bag, in which you probably bought it! The ideal option is in a canvas bag suspended for better ventilation, the extreme option is in a paper bag.
Kurt Recipe:
If there is no ready-made suzma(which is available in abundance in any oriental bazaar), you will have to cook kurt from the very beginning - from milk(better from cow, goat or sheep). After the milk turns sour, it is filtered through cheesecloth for a long time (sometimes 1-2 days), whey is completely removed, and the resulting mass is salted and spices are added to taste. Then, from the prepared mass (salty syuzma), they begin to roll kurt of various shapes and sizes, but the classic version is a ball. Ready-made salted figurines are laid out on a large dish, covered with gauze so that they do not become weathered and cracked, and the sun is left to dry for several days, and if there is no sun, then in dry warm air. The longer the kurt dries, the harder it becomes.
If you visit Chorsu ancient bazaar in Tashkent, where there is a separate dairy department under the main dome, you will be surprised by the variety of shapes and tastes of the kurta - very small and large, round and rhombic in shape, "fingers", cubes and simply shapeless. It can be bought individually or by weight. In cities and towns, from private merchants who sell all sorts of small things (seeds, piece sweets, chewing gum and other children's joy), you can also buy kurt. For a long time, kurt was made only at home, but now you can find it on store shelves factory packaged kurt- for more squeamish and aesthetic lovers of kurt. Kurt sellers can always be found on busy intercity highways, mountain roads (on the way to Chimgan, along Pamir Highway etc.) - in remote settlements, kurt can be very original, for example, like a huge piece of stone that can be gnawed for more than one month.
Photo:
 |
 |
 |
 |
Loading...