Kurt

Prepare the Yogurt

Pour the fresh yogurt into a large bowl.

Add the salt to the yogurt and mix well.

Drain the Yogurt

Line a sieve or fine-mesh strainer with cheesecloth or a clean kitchen towel.

Place the sieve over a large bowl to catch the whey.

Pour the yogurt into the lined sieve.

Cover the yogurt with the cheesecloth or towel and let it drain for about 24 hours at room temperature. The longer it drains, the thicker the kurt will become.

Shape and Dry the Kurt

After the yogurt has drained, you will have a thick, creamy mass.

Transfer the thickened yogurt (kurt) into small, bite-sized balls or patties using your hands or a spoon.

Place the kurt balls onto a clean drying rack or a tray lined with parchment paper.

Allow the kurt to dry at room temperature for several days until it becomes firm and hard. This can take anywhere from 3 to 7 days, depending on the humidity and temperature.

Store and Serve

Once fully dried, store the kurt in an airtight container.

Kurt can be eaten as a snack, used in soups, or added to various dishes for a tangy flavor.