What is kurt, how is it prepared? Calorie content and chemical composition of cheese. Benefits and harm to the body, recipes with a fermented milk product. Interesting facts when short. Each family has its own recipe for how to make kurt at home, passed down from generation to generation. You can even make a dessert version of cheese using sugar instead of salt. In this case, cinnamon and raisins are added to improve the taste.
The composition and calorie content of kurt
The nutritional value of the product depends on the recipe and the type of raw materials.
The calorie content of a short bark made according to a traditional recipe is 133 kcal, and homemade damp can reach 260 kcal per 100 g, of which:
- Proteins - 14.9-25 g;
- Fat - 7-16 g;
- Carbohydrates - 2.6-2.7 g;
- Ash - 3.8 g;
- Water - 6 g.
Vitamins per 100 g:
- Vitamin PP (Niacin equivalent) - 4.2 mg;
- Vitamin H (biotin) - 2.2 mcg;
- Vitamin E - 0.2 mg;
- Vitamin D - 0.64 mcg;
- Vitamin C - 0.1 mg;
- Vitamin B12 (cobalamin) - 0.4 mcg;
- Vitamin B6 (pyridoxine) - 0.12 mg;
- Vitamin B2 (riboflavin) - 0.23 mg;
- Vitamin B5 (pantothenic acid) - 1.1 mg;
- Vitamin B1 (thiamine) - 0.02 mg;
- Beta-carotene - 0.1 mg;
- Vitamin PP - 0.2 mg;
- Vitamin B9 (folic acid) - 29 mcg;
- Vitamin A - 0.105 mg
Minerals per 100 g:
- Zinc (Zn) - 2.5 mg;
- Iron (Fe) - 0.3 mg;
- Copper (Cu) - 30 mg;
- Sulfur (S) - 98 mg;
- Phosphorus (P) - 160 mg;
- Potassium (K) - 40 mg;
- Sodium (Na) - 370 mg;
- Magnesium (Mg) - 15 mg;
- Calcium (Ca) 420 mg
As part of a 100 g kurt:
- Mono- and disaccharides (sugars) - 1.1 g;
- Polyunsaturated fatty acids - 4.4 g;
- Organic acids - 0.1 g;
- Cholesterol - 12 mg
The benefits and harms of kurt are determined not only by the richest chemical composition, but also by the method of preparation. A high-calorie product will help you quickly recover from anemia, after debilitating diseases, and a low-calorie product will help you get rid of excess weight, while maintaining the freshness of the skin.
Most weight loss diets are designed to expel "excess" fluid. The body becomes flabby and saggy. Salty korot normalizes the water-electrolyte balance, and with increased load, the fatty layer breaks down into water and glycerin. Glycerin is used as an energy source, and water remains in the body.
Useful properties of kurt
In the preparation of the bark, a sourdough from lacto- and bifidobacteria, Bulgarian bacillus and streptococci is used.
The beneficial properties of substances and raw materials provide the benefits of kurt for the human body:
- Increases immunity, helps restore vitamin and mineral reserves, and normalizes metabolic processes.
- Suppresses the vital activity of putrefactive bacteria in the stomach and small intestine, prevents the development of dysbiosis, increases the activity of beneficial microorganisms.
- Prevents early aging, helps to retain fluid in the body. Prevents the appearance of wrinkles, increases the elasticity of epithelial tissues.
- It is used to recover from anemia, after heavy physical and mental stress, stimulates mental activity.
- Suppresses nausea, increases blood pressure during hypotension and restores heart rate.
- Improves the functioning of the optic nerve, strengthens local immunity.
- Prevents the development of osteoporosis, reduces the incidence of painful symptoms in arthritis, gout, osteochondrosis. Helps strengthen bone tissue.
- It has an antioxidant effect.
The beneficial properties of kurt are not limited to the above. Thanks to him, amateur tourists and experienced travelers can not exclude healthy dairy products from the diet. A cheese ball weighing 500 g contains 50 ml of milk.
Dry salty korot retains all healing and nutritional qualities for 8 days without a refrigerator, regardless of weather conditions. And in a dark, cool, dry place, properly prepared homemade cheese can be stored for up to 8 years.
Contraindications and harm to short
In case of intolerance to the starter culture, raw materials or additives, allergic manifestations may occur: rashes of a different nature, digestive disorders, abdominal pain and epigastric pain, nausea and vomiting, and headache.
There are quite a few contraindications to the introduction of salted cheese into the diet. But one piece, even with daily use, will not provoke the development of negative consequences.
When overeating, harm from kurt may appear:
- With lactase deficiency, since the composition contains a high amount of lactose, milk sugar.
- With obesity. The calorie content of the fermented milk product is quite high.
- If there is a history of atherosclerosis, cholesterol levels may rise.
- With varicose veins and thrombophlebitis. The salt in the product causes blood clots.
- The bark contains a high amount of the amino acid tryptophan. With an excess of it, migraine, insomnia, nausea, dizziness appear.
- Blood pressure may rise, tachycardia may occur. The likelihood of stroke, heart attack, heart failure and vascular problems increases.
- An excess of salt increases the burden on the kidneys, promotes blood thickening, and increases the likelihood of peptic ulcer disease due to irritation of the mucous membrane of the organ.
Home korot is allowed to be introduced into the diet of pregnant women and children under 5 years old only if it is certain that the heat treatment of the raw materials was carried out in full. An insufficiently processed starter culture can contain dangerous listeria bacteria, which cause a dangerous disease - listerosis. The symptomatology of the disease resembles encephalitis or meningoencephalitis. In children, immunity has not yet formed, the probability of death is 97%. It is impossible to report pregnancy after infection.
Cow's milk contains a small amount of codeine and morphine. In the manufacture of kurt, these substances are preserved - it is to them that the cheese owes its sedative effect. Abuse causes cravings for this type of product. It is impossible to become a drug addict, but weight gain will appear quite quickly.
Kurt recipes
The taste of korot is combined with sweet and sour dishes. Drinks are made from it, added as an ingredient to soups and salads. Soft cheese is used for sandwiches - spread on bread.
Recipes with kurt:
- Soup … Cut half a celery root, 3 medium potatoes and 1 onion, fry in a pan in sunflower oil. The excess oil is drained, water is added to the pan and vegetables are boiled to make them soft. Pour crushed kurt (300 g), it is better to take a solid, dried, in a pan and boil until it is completely dissolved. Pour the prepared soup into a saucepan, bring to a homogeneous consistency with an immersion blender, let stand for 3 minutes. At this time, cut the dried bread and make croutons. When serving, several croutons are poured into each plate and dill slices are added.
- Bashkir noodle soup … Boil vegetable slices: diced potatoes, grated carrots, onions slightly stewed in ghee. Then add homemade noodles (tukmas) and leave to cook. 3 minutes before turning off, add kurt, dill umbrellas, pepper to taste. The soup is ready when the cheese is completely dissolved. To make tukmas, knead a tough elastic dough from water, flour and eggs. Cut into strips, sprinkle with flour and put on the refrigerator shelf for half an hour. When serving the soup, the umbrellas of dried dill are removed, and sliced parsley and fresh herbs are poured into a plate.
- Puff pastry with kurt and mushrooms … Knead the dough: 1 glass of hot water, 1 egg, a tablespoon of sunflower oil and vinegar, a teaspoon of salt and a tablespoon of sugar, 200 g of butter, 3.5 cups of flour. Salt and sugar are dissolved in water, the egg is broken into a bowl, flour is added, they begin to stir, slowly pouring in water. Then the dough is poured onto a board, kneaded, pouring in vinegar. To make it easier to work, it is better to divide the whole dough into 4 parts. Next, 1 part of the layer is rolled into the layer, the surface is coated with butter, it is bent so that the oil is inside, and again it is rolled into the layer. The process is repeated 4 times. This is how each piece is rolled. The finished dough is placed in the refrigerator, at least for 30 minutes, wrapped in plastic wrap. Then half of the dough is taken out of the freezer to fit, and the filling is done. Fresh mushrooms (porcini, boletus or champignons), 150 g, cut into thin slices. Pour into a saucepan, add 2 tablespoons of lemon juice and one of butter. Cook, stirring constantly, for 10 minutes. At this time, you can put the oven to warm up, the required temperature is 200 ° C. The dough is divided into parts - one is 2 times larger than the other, a large one is rolled out and laid out in a mold with sides, greased with sunflower oil. Bake the cake base for 10 minutes. Excess liquid is drained from the contents of the pan. Stir in 2 beaten eggs (pour a little to grease the pie) and 250 g of chopped kurt, a little chopped parsley. Spread the filling on the base, roll the deferred dough into a layer, close the cake, firmly fixing the edges. Several cuts are made and greased with the rest of the egg. Bake for 10 minutes. This cake is served hot.
- Tomato salad … The cheese crushed into pieces is mixed with tomatoes and seasoned with olive oil, no need to salt.
- Apple salad … Connect apples, cut into pieces, a few blackthorn berries, a cut of fresh cabbage and a chopped garlic clove. Dressing - apple cider vinegar and a little mint.
- Mediterranean salad … A bunch of lettuce leaves are laid out on a plate. They spread a handful of cherry tomatoes, chopped red onions, 1, 5 tablespoons of capers and the same number of pitted black olives, divided into 3 parts, crushed garlic cloves, 200 g of kurt. No need to stir. Dressing - 5 tablespoons of olive oil and 1 - lemon juice. There is no need to salt the salad, just add pepper.
A drink from kurt - irkit - is very easy to prepare. A ball of semi-moist cheese is dissolved in hot water. It turns out a thick salty fermented milk drink that quenches thirst well. Refrigerate before use. Irkit is used as a remedy - it eliminates nausea during motion sickness and dizziness. On the basis of a fermented milk drink, you can make a green cocktail by whisking irkit in a blender together with slicing parsley or dill.
Interesting facts about the short
For nomadic peoples, korot was an ideal food product. It did not deteriorate in the heat and temperature extremes; it was eaten by adults and children. Earlier, when there was no baby food, cheese was pounded and diluted with milk. Milk was also always with me - families moved from place to place together with numerous herds.
In 1930, the kurt saved the lives of many women, the wives of the "traitors to the Motherland" who were exiled to the Kazakh steppes. Poetess Raisa Golubeva, according to the recollections of the prisoner of the camp Gertrude Platais, wrote the poem "Kurt is a precious stone." “Oh, Lord, this is not a stone. He smells like milk. And a flame of hope fluttered in my soul, and a lump rose in my throat.
Exhausted women were forced to work 12-17 hours a day. And once, when they were taken to work, the locals started throwing stones. The first days the women could not understand anything, and then one of them was knocked down by a stone. She fell face down on him and smelled cottage cheese. The woman ate, she gained strength, collected the "stones" and brought them to the barrack. Thanks to local Kazakhs and kurt cheese, the survival rate in the steppe camps was much higher than in the North.
Fidel Castro called the short "partisan food". Having become acquainted with a new product in the USSR, he organized production in his homeland.
Now kurt is made at home and in dairies. Consumers are offered the following types of cheese:
- Classic kurt, soft … It is formed in the form of cylinders up to 20 cm in length and 1.5-2 cm in diameter, the color in the section is white, the structure is homogeneous, the taste is creamy, moderately salty.
- Smoked, hard … Shape - like soft cheese. The color in the section is from light to dark brown, more saturated at the edges. The taste is interesting, spicy, with a pronounced salt lick.
- With spices … Most often it is packaged in balls. The taste is fermented milk, curd, largely depends on the type of spices, slightly salty. In the context, slightly yellowish interspersed.
How to cook kurt - watch the video:
If they come to visit the house, and there is a shortage in the refrigerator, they will not leave hungry. To prepare a salad, it is enough to combine it with any vegetables. Or you can dilute it with milk, mix with herbs and make a delicious dressing for sandwiches. Just do not forget - the use of kurt should be limited. Excess salt is harmful to the body.
