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Aaruul

Name: Aaruul
Total time: 180 min
Yield: Serves 8
Cuisine: Mongolia
Ingredients: 2L Milk (or sheep's milk); 2 tbsp Yogurt (as a starter)

Dessert

⏱ 180 min

👥 Serves 8

Difficulty ⭐

Fermented milk curds boiled down and sun-dried — a Mongolian nomad's preserved food and favorite snack.

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📖 The Story Behind This Dish

Aaruul is a traditional dairy product made by fermenting cow's or sheep's milk, boiling it down, and drying the curds in the sun for several days. Nomads developed it as nourishment that keeps through long migrations. It's sour and very hard and dry, gnawed as is or softened in tea — a snack that evokes the Mongolian steppe.

🌆 Where it's eaten: On the steppe, children snack on aaruul drying in the sun on top of the ger between herding chores.

🥕 Ingredients (serves 8)

Milk (or sheep's milk) 2L
Yogurt (as a starter) 2 tbsp

👩‍🍳 Instructions

Add yogurt to milk and let it ferment at room temperature for 1–2 days.
Simmer the fermented milk slowly until the curds separate from the liquid.
Strain through cloth, drain, and press the curds into flat pieces.
Dry in the sun for several days.
When completely dry, break into pieces.

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