Kurut (kurt, qurt) is a traditional dry fermented dairy product of the nomadic peoples of Central Asia, made from dried salted sour milk (katyk, suzma). Kurut is one of the oldest methods of preserving dairy products—due to moisture removal, 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: the protein content reaches 20–25%, comparable to meat; it also contains calcium, phosphorus, vitamins A and D. Caloric content is 250–350 kcal per 100 g. The taste of kurut is salty, tangy with a pleasant dense texture. It is used as a snack with tea and beer, an ingredient for soups (kurut-shurpa), an addition to salads, and a filling for pastries. Production: Uzbekistan, Kazakhstan, Kyrgyzstan. Packaging: 200–500 g bags, 1–5 kg boxes. Keywords: kurut, kurt, qurt, dried cheese, fermented dairy product, Central Asian cheese, Uzbek kurt, Kazakh kurt, storage cheese, dried yogurt balls, traditional dairy.