Description

KURT IN VACUUM PACKAGING Kurt (or kurut) is a traditional Kazakh product, which is dried cottage cheese. It is popular in Kazakhstan and other Central Asian countries due to its durability, nutritional value and beneficial properties. Kurt is made from milk (most often or cow), which is fermented, then strained and dried, turning into dense lumps or balls. It is not only tasty, but also a very healthy product, rich in protein and calcium Advantages of kurt: Nutrition and Benefits: Kurt is rich in proteins, calcium and vitamins, making it ideal for maintaining healthy bones, teeth and muscles. Durability: Due to its low water content, kurt can be stored for a long time without refrigeration, making it easy to store and transport. Versatility: Kurt can be eaten as a snack on its own, added to various dishes such as soups, salads, and also used as an additive to drinks. "Are you looking for high-quality kurt wholesale at competitive prices? We offer you the best Kazakh kurt, made according to traditional recipes using natural milk. In our store you will find not only classic kurt, but also unique options with various additives. We guarantee high quality and favorable conditions for wholesale purchases. We always have discounts for regular customers. Order kurt in bulk and enjoy the real taste of Kazakh cuisine!" Qurt is a natural, traditional product that belongs to the Kazakh culture. It is made by drying fermented milk, from which yogurt is also obtained. The milk that is used is obtained from sheep or mares and the entire qurt making process involves the whole family group, with each person playing a specific role. Right after milking, the milk is put in a container and left to go sour. When it becomes thick, the oldest female, often helped by children, works the fermented milk to make its characteristic round shape, the size of an apricot. All of the balls are then left to dry outdoors, above a cloth or on the roofs of the tents where the nomads sleep. Once dried, the qurt is stored inside cloths, making it easier to transport. It is very salty and often is dissolved in kumis (a beverage made from sour mare milk) or in water before being consumed. It is considered an excellent source of calcium, so mothers often give their babies small pieces of it. Qurt can be eaten in very different ways: given the scarcity of milk during the winter, it is eaten like a snack or added to soups or meat stews. One of the best-known stories about qurt took place in a WWII labour camp – today a museum named ALZHIR – in northern Kazakhstan's Akmolinsk region for the wives and children of Russian and German prisoners of war. According to a story told by one of the camp's German prisoners, Gertrude Plaitas, whose memories were later written into a poem by Raisa Golubeva, locals would see these women and children working in the fields and, saddened by their plight, they would throw pebble-shaped pieces of qurt at them. At first the prisoners thought that locals were throwing rocks out of malice. But later they realised that these rocks were edible, helping the prisoners survive another day.