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.