Kurut (kurt, qurt) is a traditional dried fermented milk product of the nomadic peoples of Central Asia, made from dried salted sour milk (katyk, syuzma). Kurut is one of the oldest methods of preserving dairy products—thanks to the removal of moisture, it can be stored at room temperature for 6–12 months, which historically made it an indispensable product for nomads and travelers. The nutritional value of kurut is exceptionally high: protein content reaches 20–25%, comparable to meat; it also contains calcium, phosphorus, vitamins A and D. Calorie content: 250–350 kcal per 100 g. The taste of kurut is salty, fermented milk, with a pleasant dense texture. It is used as a standalone snack with tea and beer, an ingredient for soups (kurt-shurpa), an addition to salads, and a filling for baked goods. Production: Uzbekistan, Kazakhstan, Kyrgyzstan. Packaging: bags 200–500 g, boxes 1–5 kg. Keywords: kurut, kurt, qurt, dried cheese, fermented milk product, Central Asian cheese, Uzbek kurt, Kazakh kurt, cheese for storage, dried yogurt balls, traditional dairy.