About this dish
Dried curds of fermented milk, pressed into hard, chewy pieces and dried in the sun.
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Ingredients
🥛4 liters sour milk or yogurt
🧂Pinch of salt
Method
Serves 41
Simmer the soured milk gently until the curds separate from the whey.2
Strain the curds through cheesecloth, pressing out as much liquid as possible.3
Season lightly with salt and shape into small flattened pieces or strips.4
Lay the pieces out to dry in the sun or a well-ventilated area for several days until hard.5
Store in a dry place; eat as a chewy snack.✓ What Makes it Authentic
Aaruul is a traditional Mongolian dairy snack, historically valued for its long shelf life, an important quality for the nomadic lifestyle.
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