Bowls and cakes of kurut are spread out to dry. The product is made by boiling yak milk for hours over a low fire until it’s reduced to a paste, forming it in containers or shaping it by hand into cakes, then drying it in the sun. Once hardened, the dry cakes can be stored for use in the winter, when fresh milk is less plentiful. They’re steeped in hot water to rehydrate them. Kurut can also be kept in the mouth for hours, like a local shepherd’s chewing gum.

(41/59)


next previous Back to contact sheet Return to slideshow Add to Lightbox View Lightbox
 
Bowls and cakes of kurut are spread out to dry. The product is made by boiling yak milk for hours over a low fire until it’s reduced to a paste, forming it in containers or shaping it by hand into cakes, then drying it in the sun. Once hardened, the dry cakes can be stored for use in the winter, when fresh milk is less plentiful. They’re steeped in hot water to rehydrate them. Kurut can also be kept in the mouth for hours, like a local shepherd’s chewing gum.


  • Afghanistan
  • Asia
  • Central Asia
  • Evolution of Diet
  • Food
  • Kirghiz
  • Kyrgyz
  • Matthieu Paley
  • Pamir
  • Remote
  • Roof of the world
  • Toit du monde
  • Wakhan corridor
  • adventure
  • cheese
  • dairy
  • expedition
  • images
  • milk
  • mountains
  • paleo diet
  • photography
  • silk road
  • summer
  • work
  • yoghurt

Only search this gallery