kurtít

Kurtít refers to a type of fermented dairy product, specifically a drink, popular in parts of the Middle East and Central Asia. It is traditionally made from camel's milk, though other types of milk can also be used. The fermentation process typically involves the introduction of lactic acid bacteria and other microorganisms, which break down lactose into lactic acid and produce characteristic tangy flavors and a slightly effervescent quality.

The preparation of kurtít can vary by region and household. Often, it is made by allowing milk to sit at room temperature for a period, sometimes with the addition of a starter culture from a previous batch. The resulting beverage can range in consistency from a thin, drinkable liquid to a thicker, more yogurt-like consistency. It is known for its sour taste and is often consumed as a refreshing drink, especially in hot climates.

Historically, kurtít has been an important source of nutrition, providing protein, calcium, and probiotics. Its long shelf life due to fermentation also made it a valuable foodstuff for nomadic populations. While modern refrigeration and commercial dairy products are more widely available, kurtít remains a traditional beverage enjoyed for its unique flavor and cultural significance. It is sometimes seasoned with salt or herbs.