In Turkey, kashk is a dried yoghurt product also known as keş peyniri, kurut, taş yoğurt, kuru yoğurt, or katık keşi.[5] Its contents and production vary by region. In western and northern Turkey, especially in Bolu, the product is categorized as a cheese owing to its shape and white color. In eastern Turkey, especially Erzincan, Erzurum, and Kars, kurut is produced from skimmed yoghurt made from the whey left over from production of butter by the yayık method,[6] and then crushed or rolled.