Tatar court
Origin of the recipe
The unusual homemade curd cheese, "kort," is one of the highlights of Tatar cuisine. It's also known as dry, boiled, or baked. It's truly crumbly, as after a long cooking process, almost all of its moisture evaporates, giving it a reddish-brown color and a caramel-like flavor reminiscent of baked milk.
What do you need for cooking?
Ingredients
-
Milk
-
Sour milk
-
Sugar
-
Butter/sour cream
Additionally
-
Sugar
-
Butter/sour cream
-
Flour
Kitchen utensils
- Bowl
- Pot
- Lid
- Skimmer
- Meat grinder
Kort is a traditional Tatar dish made from cottage cheese, which is prepared by boiling or frying. Learn how to make kort at home and enjoy its rich flavor and dense texture!
Step-by-step recipe
Step 1:
Let's prepare sour milk. Boil 3 liters of milk.
Step 2:
Cool the milk until it's lukewarm and add a glass of fermented milk product. Stir.
Step 3:
Cover the pan with milk with a towel and put it in a warm place for 6-8 hours, then in the refrigerator for 24 hours.
Step 4:
Bring 6 liters of milk to a boil and pour in a liter of sour milk. Stir.
Step 5:
When the curd mass has formed, scoop it out with a slotted spoon and transfer it to another pan greased with vegetable oil.
Step 6:
Add a liter of milk, sugar, butter, or heavy cream. Bring to a boil, cover, and simmer for 5-6 hours, stirring occasionally.
Step 7:
When the whey has almost evaporated, remove the lid and stir frequently over low heat until all the whey has evaporated.
Step 8:
To prepare the pie filling, pass the prepared crust through a meat grinder.
Step 9:
Add 3-4 tablespoons of sugar and 1-2 tablespoons of butter or sour cream. Knead the mixture by hand.
Step 11:
Add 2 tablespoons of flour and knead again.
Cooking tips
If you don’t have time to make sour milk, you can use store-bought.
During the final step, be careful not to let the corn burn or stick to the sides of the pan. The color should be uniform.
You can add an extra egg to the pie crust. The crust itself can be served with tea as a dessert.
