Re: [sig] Khurut - dried cheese for camping usage
- Greetings Sofya!
If the green color is not mold, then it may be overdone (it gets darker while
dries). My pack of dried farmer cheese not used in early July is still in the
fridge, it is brown and wood-hard.
You can do the stuff without any fridge. In this case the only important thing
to be provided is sour taste. Farmer/cottage cheese is often plain, without
sour taste at all. Frankly speaking, the fridge was discovered to be the safest
way to get it sour if it's under-fermented. But it's not necessary. So, you can
simply cut the stuff into pieces and dry it in the sun (such is the recipe
IMHO the final condition of the stuff is when it's dry but can still be easily
broken by your fingers.
- Hello there!
I'm hoping not everyone is at Pennsic yet. I decided to try out Alex's
recipe and left it sitting in my fridge. I used lowfat store-bought cottage
cheese, squeezed out the excess water with some cheesecloth, and wrapped it
up in drawing paper. I think it's been in my fridge for about a month now,
and it is very green. If it's safe to eat I'd like to take it to Pennsic,
but first I thought I'd better check and make sure that's how it's supposed
to turn out.
So, does it sound like I made it right? Can I take it without refrigeration
or a cooler?
still have some doubts...please excuse my lack of faith
> So, you take ANY sort of cottage cheese, escept semi-liquid sorts, wrap it
> paper and put it into the fridge (OLD fridge is better, without anydefrost
> option). In about 10-12 days the stuff is ready. It has fermented a littlemore
> and got a more sour taste. It also became dry, and you can store itanywhere
> without fearing mold. So, that's Khurut, a popular Mongol soup base(sometimes
> the soup consisted just of Khurut added to boiling water). In the city Ioften
> use it to improve the taste of the noodle soup from the package, or addthis to
> a plate of vegetable soup, that can replace a handsome spoonful of sourcream.
> In the forest, as we say in Russia, it can improve any plain taste of thedish,
> being added to the pot or the plate. It milds down hot tastes as well. Itmay
> serve as a "walker's dish", if you have no time to sit down and eatproperly.
> Meself enjoys it, as well as my gastritis.
Thanks for the advice on this. My khurut was very dark green and powdery.
I'm afraid I just didn't have the guts to eat it. Maybe if I saw how it
should turn out, or if someone else ate mine first and didn't die, I would
try it. Unfortunately at this point I"m still too chicken. I'm sorry
because it probably is a very tasty cheese.