KurutDried Yogurt Cheese Balls
Kurut are salted strained-curd balls dried until firm and tangy. This home-kitchen version remains a perishable dairy food and should be refrigerated rather than treated as shelf-stable.
Prep
30m
Cook
4h
Serves
8
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 1.5kgCurdled Milk (strained)
- 10gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Mix the curdled milk with the salt until evenly seasoned.
- 02
Press the curds further if needed so the mixture is thick enough to hold its shape, then roll it into small balls.
- 03
Arrange the balls on a clean tray and dry them in an oven set to 60°C (140°F) for 3 to 4 hours, until firm and dry to the touch, turning once for even drying.
- 04
Cool promptly, transfer to a covered container, and refrigerate at 4°C (40°F) or below.
- 05
Serve chilled or at cool room temperature and discard any balls that develop mold, slime, or an off odor.
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