Question

Read the steps for making kurut. Put the sentences in the corect order.

Answer 1

Ответ:

The milk is boiled and then allowed to cool to room temperature.

Next, the milk is poured into a clay pot called a chambar and mixed with a starter culture called tar.

The mixture is then stirred and left to ferment in a warm place for 1-2 days.

The chambar is then covered with a lid and placed in a cool, dry place for 1-2 weeks to dry.

Once the kurut is dry, it is removed from the chambar and stored in a dry place.

Объяснение:

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Answer 2

Sure! Here are the steps for making kurut, arranged in the correct order:

1. Obtain fresh milk from a suitable source, such as a local dairy farm or a trusted milk supplier.
2. Heat the milk slowly in a large pot over low heat, stirring occasionally to prevent it from scorching.
3. Continue heating the milk until it reaches a near-boiling temperature, but avoid letting it come to a full boil.
4. Once the milk is heated, remove it from the heat and allow it to cool slightly.
5. Skim off the cream that forms on the surface of the milk and set it aside.
6. Add a small amount of starter culture, such as yogurt or previously made kurut, to the warm milk and stir well to mix.
7. Cover the pot with a clean cloth or lid and leave it undisturbed in a warm place for fermentation to occur. This process usually takes around 24-48 hours.
8. Check the milk periodically to ensure it is fermenting properly. The milk should thicken and develop a slightly tangy flavor.
9. Once the milk has fermented, use a spoon or ladle to scoop small portions of the thickened milk onto clean, flat surfaces, such as trays or plates.
10. Smooth out the milk portions with the back of the spoon or a spatula, spreading them thinly and evenly.
11. Place the trays or plates with the milk portions in a well-ventilated area, away from direct sunlight. Allow them to air-dry for several days until they become firm and dry to the touch.
12. Turn the kurut occasionally during the drying process to ensure even drying and prevent sticking.
13. Once the kurut is completely dry, carefully remove them from the trays or plates and store them in airtight containers to maintain their freshness.
14. Optionally, you can coat the kurut with a layer of melted butter or sprinkle them with herbs and spices for added flavor.
15. Enjoy the homemade kurut as a nutritious and flavorful snack or use them as an ingredient in various dishes.

Please note that the specific details and variations in the kurut-making process may differ depending on regional traditions and personal preferences.