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Flavour of Mongolia - Aaruul |
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Aaruul, or dried milk curds, are often made at the end of summer and stored for use during the winter, when milk is less abundant. In making aaruul:
or dried milk curds, are often made at the end of summer and stored for use during the winter, when milk is less abundant. In making aaruul:
1/ Yoghurt is first boiled and the curds separated.
2/ The curds are put in a cloth bag and left to hang above a pan, to allow the liquid to drip out.
3/ The bag of curds is put under a heavy stone and left to sit again until all the remaining liquid is gone.
4/ The curds are then either cut into pieces with a woven string or shaped in a mould.
5/ They are put on a wooden rack on the roof of the ger where they dry in the sun and wind.
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