If you ever travel to the steppes of Central Asia, you'll likely spot small white balls drying in the sun on the roofs of yurts: these are Qurut . True cornerstones of nomadic culture from Kazakhstan to Kyrgyzstan, these travel "cheeses" originated from the need to preserve milk during long migrations. They are traditionally made from fermented yogurt that is then drained, salted, and rolled into balls. They are the ultimate healthy snack: naturally gluten-free , rich in protein and calcium, they slip easily into a pocket to satisfy a small hunger or enhance a soup. Today, I invite you to rediscover this ancestral treasure with a simplified recipe you can make at home, for an original and historically rich appetizer.
Ingredients
Preparation
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Pre-draining: This is the crucial step. Even with a dehydrator, you can't use runny yogurt. It absolutely must have been in a cheesecloth for 24 to 48 hours to become a moldable dough. I still wanted to try it. I used fromage blanc, which is less runny, and put it in the dehydrator (Ninja Foodi) on a tray. I let it dry for about 5 hours, then as soon as I could, I rolled it into balls and put it back in the dehydrator for another 3 hours.
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Temperature: Set your device between 40°C and 45°C.
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Why? If you heat it too much (above 50°C), you'll "cook" the proteins and destroy the beneficial bacteria in the yogurt. At 40°C, you're simulating sun-drying in the steppes.
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Placement: Place your yogurt balls on the trays. If your balls are very small or still a little soft, use a silicone sheet (like ParaFlexx) or parchment paper to prevent them from sticking to the grid at first.
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Duration: Allow between 8 and 15 hours depending on the size of the beads and the desired level of hardness.
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Quick tip: For a snack, wait until they are as hard as chalk.
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You can also dry them in the oven, at a maximum of 50 degrees for 8 hours.
