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Cheese from Steppe and mountain belt from Anatolia and Iran through Central Asia and Mongolia to the Sikkim Himalaya
Dried curd is made by souring milk, boiling the sour milk so the curd separates, then pressing, salting and drying it in the sun until it is hard. Low water and high acid keep it for over a year, and it is eaten as a snack or dissolved in soups, broth, porridge and drinks.
| Milk (cow, sheep, goat or others) | Raw milk may sour on its own; otherwise heated, cooled and inoculated[oskenbay2016] |
| Yoghurt from an earlier batch2–3 % of the milk | Kazakh qurt method[oskenbay2016] |
| Dry saltUp to 2–3 % of the curd by weight | [oskenbay2016] |
| Starter | backslop (previous sour milk, yoghurt or qurut itself) or spontaneous souring |
Total time across the recorded steps: 13 days – 20 days
What changes: Milk sours into yoghurt or sour milk
Output: sour milk or yoghurt.
Microbes at work in this step
lactic bacteria acidify the milk
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Dried curd is made by souring milk, boiling the sour milk so the curd separates, then pressing, salting and drying it in the sun until it is hard. Low water and high acid keep it for over a year, and it is eaten as a snack or dissolved in soups, broth, porridge and drinks. Made in 4 steps over 13 days – 20 days. The longest step, shape and sun-dry, takes 10–15 days (Oskenbay M. 2016). Salt is up to 3 % (Oskenbay M. 2016). Streptococci and lactobacilli that sour raw milk left one or two days at room temperature and Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus do most of the fermenting.
| Main step | 10–15 daysReported[oskenbay2016] | Shape and sun-dry |
|---|---|---|
| Temperature | 40–45 °CReported[oskenbay2016] | Sour the milk into yoghurt or sour milk |
| Salt | up to 3 %Reported[oskenbay2016] | Press, salt and hang the curd |
| Acidity | pH 4.1–4.3Measured[kalibekkyzy2026] | Shape and sun-dry |
Made from sour milk that is boiled to separate the curd, then pressed and sun-dried hard, rather than ripened or aged like a cheese.
Made the same way, each with what its own sources record.
Cheese from Turkmenistan
The Turkmen form of Central Asian dried curd balls, made simply by salting thick strained yoghurt (süzme), rolling it and drying it in the sun.
Sources: One Turkmen Kitchen; Advantour
Cheese from Georgia, Tusheti
Made from the whey left after cheese making, not from milk, and dried in canvas and in the sheepskin bag used for Tushetian cheese.
Sources: Red Fedora Diary
Cheese from China, Inner Mongolia
Not a separate cheese so much as Chinese names (奶渣, 奶酪) for Mongol milk curds, sold dried or fresh.
Cheese from Afghanistan and Pakistan
The Afghan and Pashtun form of the dried strained-yoghurt balls known across Central and West Asia as qurut or kashk.
Sources: Afghan Culture Unveiled (food blog)
Cheese from Southern Algeria
Curdled with kid rennet, pressed on a mat and dried for a few days rather than ripened.
Sources: Kora S. 2005; Réseau National des Chambres d'Agriculture du Niger (RECA) 2024; US Food and Drug Administration
Low water activity (below 0.60 in a lab kurt) and acid pH 4.1–4.3 keep it shelf-stable; the lab products held 11.68–13.61 % moisture.
Every number is labelled with how it is known. How this atlas is made
In the 13th century William of Rubruck described the curd of nomads that was boiled, dried in the sun until it was as hard as iron slag, and stored in bags for winter, as quoted by Oskenbay.
