Description
Qurutob is a traditional Tajik dish made by rehydrating dried fermented dairy curds and mixing the resulting broth with stale bread and herbs.
Technical
The process begins with lactic‑acid fermentation of fresh milk, producing lactic acid that curdles the milk and lowers the pH. The curds are then dried to concentrate proteins and preserve the product. During rehydration, controlled heating releases soluble proteins and lactose, creating a mildly acidic broth that can be combined with starch‑rich bread, where starch gelatinization and flavor integration occur.
Science
Primary Reaction
Fermentation of lactose to lactic acid by lactic acid bacteria, leading to curd formation and acidification
Sensory Profile
Aroma ()
nuttymilkyearthyherbalacidicfermentedslightly yeastygrassytoastedmineral