Quroot (Dried curd)

Quroot (Dried curd)

Local name : (‪Kruth, ‪Kreth,‎Quroth )

Quroot  (Dried curd) is a Cottage Cheese. It is very popular in Pashtun cuisine, consumed primarily during the winter.

Quroot is traditionally a by-product of butter made from sheep or goat milk. The residual buttermilk remaining after churning of the butter is soured further by keeping it at room temperature for a few days, treated with salt, and then boiled. The precipitated casein is filtered through cheese cloth (Malmal cloth), pressed to remove liquid, and shaped into balls. The product is thus a very sour cottage cheese. It is basically made of yogurt and salt. It can be preserved for long time period.

Quroot has round or oval shape. It is usually eaten raw. It is also used in many other dishes and sauces.

Quroot takes its roots in Northern Afghanistan during the 1st Century BC. In Afghanistan

Method

·        Pour the yogurt in muslin or cheese cloth and drain the curd until the excess water is pressed out. It usually takes one or two days to drain out all excess water.

·        After draining all excess water it form a hard curd

·        Add some quantity of flour and salt and knead it well until its texture and appearance become smooth.

·        After the addition of flour and salt it becomes bit hard in shape.

·        Cut it into any shape or roll by hand to make balls shape

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