Rock-hard dried curds made from fermented milk, sliced thin and dried in the sun. A portable, long-lasting dairy snack essential for nomadic travel.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: woven basket or wooden plate
Accompaniments: suutei tsai
Instructions
-
1
Heat milk in a large pot until it begins to curdle. Add yogurt starter and stir gently.
-
2
Let the mixture sit at warm room temperature for 24 hours until fully fermented and separated.
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3
Strain curds through cheesecloth, pressing out as much whey as possible.
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4
Shape curds into small flat pieces or press into molds about 3cm thick.
-
5
Place on a drying rack in direct sunlight and open air. Dry for 2-3 days, turning occasionally.
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6
Aaruul is ready when completely hard and dry. Store in cloth bags for months.
Did You Know?
Aaruul is so hard that Mongolians joke it could be used as a weapon. Children often suck on pieces for hours like candy.
Chef's Notes
Equipment Tips
- large pot
- cheesecloth
- drying rack or rooftop
Accompaniments
The Story Behind Aaruul
Aaruul represents the genius of nomadic food preservation. With no refrigeration on the steppe, converting surplus summer milk into rock-hard dried curds allowed herders to store dairy protein for winter months. The drying process concentrates nutrients while making the product virtually imperishable. Genghis Khan's armies carried aaruul as military rations, and modern Mongolian astronaut Jugderdemidiin Gurragchaa took aaruul to space in 1981.
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