Tracing the origins of qurut is like looking back into the evolution of our food. Once we started to store milk in containers, it could be transformed into cheese or yoghurt depending on the microorganisms in the vessel and anything else it came into contact with. Depending on the climate and resources available we dried, froze or salted our food to make it last longer. In the arid steppe dried yoghurt became known as qurut. This book will acquaint the reader with the origins of qurut, how it is made and its varieties. It will also explore the uses of this nomadic necessity and its Iranian heritage.
