Aydın Gastronomy

Yazarlar: Ekin DİNÇEL, Ayla ÜNVER ALÇAY

Konular:-

Anahtar Kelimeler:Kurut,Yogurt,Drying,Turkish cusine

Özet: Drying is one of the most effective method to extend the shelf life of foods. The main purpose of the drying is removal of water in food. Drying under the sun which is one of the drying methods is cheap, quite easily implementable and it requires less labour as well as device-equipment and it has continued throughout history to our time. Dried form of yoghurt or buttermilk is called ‘’Drying yoghurt (Kurut)’’. Kurut’s name is known Kashk in Iran, Kisk in Lebanon, Jub-Jub in Syria and Kusuk in Iraq. Kurut, is made with plenty of milk generally in summer seasons and consumed in winter in eastern and southeastern region at villages and small towns, which is one of the dense consistencies of dairy products. Kurut is known to be used particularly in Turkish cuisine, regional cuisine in Eastern Anatolia. This review incdudes technical information about kurut.

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