In the days of their nomadic past, our grandmothers would make yogurt (gatyk) from milk, then strain the yogurt to make süzme and finally, dry the süzme into hard, sour balls known as gurt. Gurt was a resourceful solution to preserving dairy products and was crushed and used in place of yogurt in dishes like noodle soup. These marble-sized balls were also convenient as a on-the-go snack and could be eaten with a cup of tea. Essentially, gurt served a function similar to that of dried milk.
Gurt – Dried Yogurt Balls
- 600 g (2 cups) süzme
- 1 teaspoon salt
- Add the salt to the süzme and mix well.
- Take a tablespoon of the süzme and roll it between your palms into a ball. Arrange the balls on a tray.
- Let the balls dry outside in the sun until rock-hard. Gurt is usually ready in 2 days if dried in the sun, or 5 days if dried in the house.
I didn’t know this would be so easy. What was the traditional way of storing them after drying is complete?
Yep, very easy! They were stored in cloth sacks in a cool spot.
I was happy to find your blog. Perhaps you might like to participate in the International Turkmenistan Appreciation Day festivities… details here: http://sybaritica.me/2014/02/04/the-turkmeni-challenge/
Thanks for sharing John!
i think this food have much more slat, and this is not good for health. is my opinion right?
These are salty, you’re right. That’s why you have eat in moderation. Too much of everything is always bad.
How long can these last once they are dried?
I’d say up to a year if stored in a cloth sack in a dry, cool place.
how do you make yoghurt balls please some one tell me
This sounds interesting no refridgeration needed!!!!,
I am wondering , how did the nomads make yogurt kindly provide me with a step by step process from the milk to the yogurt.
Here you go: http://turkmenkitchen.com/en/homemade-yogurt-gatyk/
If we live in a country that dont have sun,how can i dry them?
Just leave them out to dry in your home.
But they get moldy
Sorry to hear that. I will let you know if I find a solution.
I had the same problem with mould. Drying them in the oven, on the lowest setting worked.
Aim for a temperature not more than 50 degrees celsius (120 fahrenheit), and leave the oven door just ajar. You don’t want to cook the balls and as 50 degrees is warmer than most homes check regularly as they may dry more quickly.
Good to know. Thank you!
In Zimbabwe, the common dairy product is naturally soured milk and I am wondering whether I can make the yogurt balls using naturally sour milk – i.e is a product made from whole milk left to sour in a warm temperature – room temperature, and the whey is drained off, leaving some thick clots of the coagulated milk. . Also my basic attempt showed that the balls will crumple as they whey off during drying, do you suggest using a binder, if so what kind of a binder. Will wheat flour do.
Soured milk should work. I’m not sure why the balls crumble, perhaps try reducing the draining time so that your curds are moist when you start rolling into balls. I wouldn’t suggest using a binder.
I belong to Pakistan and all of my childhood i had been eating it, its easily available there buti have moved to other city ages ago and its been so long eating it but now i am going to make some hygienic home made kurt or gurt whatever its call. Thanks for the share
Can you use a dehydrator instead of leaving out in the sun?
Yes, should work.
I’m gonna try this with my home made milk kefir…thank you
how did it turn ?
why it tastes different sometimes though same milk is used ?
What a wonderful way to store yogurt for future use. Thank you for the recipe and the website. You are doing the world a great service sharing your culture and it’s recipes.