After a 2 month recipe delay, we’re back to Kazakhstan for some fermented milk chalk balls, ((known as Korut / Kurt / variable spelling)
Serving suggestion in Kazakhstan: Eat it as it is. Children tend to suck it.
Serving suggestion in the UK: Very small shavings, could perhaps add a bit of taste to a salad or pasta dish…
Milk (mare’s milk optional); Salt
Boil your milk and allow to separate into curds and whey. Pour the curds into a bag, compress and allow to solidify. Press this into small ball shapes and dry until they are rock hard.
Let me know if you try it.The next recipes will be more palatable.