Aruul
(dried curds)
Aruul is part of the Tsagaan Sar feast and a traditional mainstay in Mongolia. This cheese is one of the most common travel provisions and bitesize pieces provide a ready snack at almost any time. Aruul is one of the core vitamin sources for the nomads and has been touted as the primary reason that the Mongolian people who still live this traditional lifestyle have little trouble with their teeth.
The only ingredient in aruul is milk. Use as much as needed.
Preparation
Allow milk (usually from cattle, yaks, camels) to curdle. Lift out solid pieces with fine cloth and allow as much liquid as possible to drip off. Press into cake measuring aproximately 3 cm in height between two wooden boards weighed down with stones.
Cut solidified cake into pieces of about 10 cm inlength. Arrange on wooden board and sun dry on yurt roof (Mongolian tent). Cover with fine white cloth to protect from thieving birds.
Dried pieces may be stored almost indefinitively. As some pieces can become hard, most Mongolians prefer to suck on these than bite into them. Taste usually combines sweet and sour, but may vary regionally, and on type of milk.
"Worm Aruul" is a variation in processing and shaping of cheese. Do not press fresh material. Instead, process with meat grinder (available in every mongolian houshold) into small "worms". Arrange in small heaps for drying. This type of cheese is easier to chew (especially for children), but less suited for travelling.
Source
All Mongolian Recipes -
The Food of the Nomads
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Posted Feb 15, 2008 - 04:38 , Last Edited: Feb 15, 2008 - 09:55
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