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Home » Recipes » Qurt using a Magefesa

Qurt using a Magefesa

Name: Qurt using a Magefesa
Prep time: 29 min
Cook time: PTM
Total time: 30 min
Yield: 10 servings
Cuisine: ["Asian"]

Magchef Plus 4540, Magchef Black

(4.8)

Preparation time

29 min

Total time

30 min

Servings

Calories / Serving

0 Cals

Difficulty

Easy

Embark on a culinary journey to create Qurt, a traditional Central Asian delicacy! Transform simple yogurt and salt into a tangy, savory cheese with this easy-to-follow recipe. Just a touch of patience as the whey drains away reveals a culinary treasure perfect for snacking or adding a burst of flavor to your favorite dishes.

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Ingredients

1000 g Natural yogurt
10 g Salt

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Steps

Preparation

Add 1000 g of natural yogurt, 10 g of salt in the food processor bowl.
Mix manual: 10sec / 0°C / Speed 4.
Line a colander with several layers of cheesecloth. Pour the yogurt mixture into the cheesecloth-lined colander.
Gather the edges of the cheesecloth and tie them together to form a bag.
Hang the bag over a bowl to allow the whey to drain out for 24-48 hours at room temperature, or until the yogurt becomes very thick and solid.

Forming the Qurt

Remove the thickened yogurt from the cheesecloth. It should have a dough-like consistency.
Roll the yogurt into small balls, about 2-3 cm in diameter.
Place the balls on a clean surface lined with parchment paper.
Dry the yogurt balls in a warm, dry place for several days, until they are firm and dry to the touch. This can take 3-7 days, depending on the humidity and temperature.
Turn the balls regularly to ensure they dry evenly. The drying process is crucial for preservation.

Storage

Once the qurt is completely dry, store them in an airtight container in a cool, dry place. Properly dried qurt can last for several months.