Kurt is a unique traditional dairy product from Uzbekistan and other Central Asian countries, consisting of small, dried balls made from fermented milk. These salty, tangy treats have been a staple of nomadic cultures for centuries, prized for their long shelf life and concentrated nutritional value.

The process of making Kurt is a testament to traditional food preservation methods. Fresh milk is first allowed to sour naturally, then strained to separate the curds. The curds are heavily salted (both for taste and preservation), shaped into small balls or cones, and left to dry in the sun for several days. This ancient technique allows the dairy product to be stored and transported without refrigeration - a crucial feature for the historically nomadic peoples of Central Asia.

While the basic recipe is simple, there are regional variations in how Kurt is prepared. Some makers add various spices or herbs to the mixture before drying. The size and shape can also vary - from small marble-sized balls to larger chunks. The drying time and conditions affect the final texture, which can range from relatively soft to rock-hard.

In Uzbekistan, Kurt is often enjoyed as a snack, particularly during long journeys or hot summer days. It's also commonly served as an accompaniment to beer or other alcoholic beverages. Some people dissolve Kurt in hot water to make a savory broth, while others simply suck on the balls slowly to release their intense, salty flavor.

From a nutritional standpoint, Kurt is a concentrated source of protein and calcium, making it a valuable dietary supplement. However, its extremely high salt content means it should be consumed in moderation, particularly by those watching their sodium intake. The fermentation process makes it rich in probiotics, which can aid digestion, though people with dairy sensitivities should be cautious. Due to its concentrated nature, a little Kurt goes a long way - typically, one or two small balls are sufficient for a serving.