Now I want to make this...
"Qurt, also called qurut or kurt, derives from the word for “dry” in many Turkic languages and is made by straining fermented milk from a sheep, goat, cow, camel, or mare until it’s thick enough to be rolled into balls and dried in the sun. In a 13th-century report from the Mongol empire, the Flemish Franciscan missionary Friar William of Rubruck described the result as “hard as iron slag.” Different variations exist throughout Central Asia, the Caucasus, and the Middle East, including the Persian kashk, Jordanian jameed, and Armenian chortan."
https://www.atlasobscura.com/articles/what-is-qurt
"Qurt, also called qurut or kurt, derives from the word for “dry” in many Turkic languages and is made by straining fermented milk from a sheep, goat, cow, camel, or mare until it’s thick enough to be rolled into balls and dried in the sun. In a 13th-century report from the Mongol empire, the Flemish Franciscan missionary Friar William of Rubruck described the result as “hard as iron slag.” Different variations exist throughout Central Asia, the Caucasus, and the Middle East, including the Persian kashk, Jordanian jameed, and Armenian chortan."
https://www.atlasobscura.com/articles/what-is-qurt