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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.
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