Kazakh Kurt

Place 500 g of suzbe into a clean piece of cheesecloth, suspend it over a bowl, and leave for 24 hours so the excess whey drains off and the mixture becomes thick.

Transfer the suzbe to a heavy-bottomed saucepan and warm over low heat for 10 minutes, stirring constantly, until the mixture becomes denser; do not let it brown.

Remove the pan from the heat and let the suzbe cool until just warm. Add 2 tsp salt and knead thoroughly so the salt is evenly distributed.

Wet your palms with water and shape the mixture into small balls, about 25–30 g each; the surface should be smooth, with no cracks.

Arrange the balls on a clean rack, spaced apart, and leave for 2–3 hours so the surface dries slightly.

Cover the kurt with cheesecloth and dry in a shaded, dry, well-ventilated spot for 72 hours, turning the balls twice a day for even drying.

Serve the finished kurt as a salty snack, or crush it and dissolve it in hot water or soup; for storage, keep it in a paper bag in a dry place.