Aaruul
The Quirky Foodster Team
Ingredients
- Whole milk — 8 cups (1.9 litres / 64 fl oz)
- Plain yoghurt or a spoonful of existing curds, as a starter — 1/2 cup
- Sugar — 2 tbsp (optional)
Method
- Warm the milk gently in a large pot until just below boiling, then stir in the yoghurt or curd starter.
- Let the mixture sit in a warm place for 24–48 hours until it separates into curds and whey.
- Strain the mixture through cheesecloth, letting the whey drain away, and gently squeeze to remove excess liquid.
- Mix the curds with sugar if using.
- Shape into small flattened pieces or logs and place on a baking tray.
- Dry in direct sunlight over several days, turning occasionally, or in a very low oven (around 60°C /
- 140°F) with the door slightly ajar, until firm and dry throughout.
Introduction: Dried curds pressed and sun-dried into firm, chewy pieces, a traditional dairy snack eaten as a light, tangy sweet.
Cultural Background: Aaruul is a classic example of Mongolia’s traditional dairy preservation methods, made to keep milk products edible for long periods, and it remains a popular snack, especially during the summer milking season and Tsagaan Sar celebrations.
Tips: Patience is key — proper drying, whether by sun or low oven, can take several days for pieces to become fully firm. Turn the pieces regularly during drying for even texture throughout.
Variations: Shape into different forms, from flat discs to small balls, depending on family tradition. Leave unsweetened for a more traditional, tangier version.
Storage: Store in an airtight container at room temperature for several weeks, or longer if fully dried.
Reheating: Not applicable — aaruul is eaten dry and unheated.
Nutrition: Per serving (approx., a small handful): 90 kcal, 6 g protein, 4 g fat, 8 g carbohydrate.
FAQs:
Q: Is aaruul very sour?
A: It has a distinct tang from the fermentation process, which can be balanced
Q: How long does aaruul keep?
A: Properly dried, it can keep for many weeks or even months without
- Whole milk — 8 cups (1.9 litres / 64 fl oz)
- Plain yoghurt or a spoonful of existing curds, as a starter — 1/2 cup
- Sugar — 2 tbsp (optional)
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