Aruul is a traditional Mongolian dairy product that is made from fermented milk, typically from mare's milk (known as mare's milk cheese) or occasionally from cow's or yak's milk. It is a type of dried curd cheese that has been part of Mongolian cuisine for centuries.





  1. Milk Fermentation: Mare's milk (or another type of milk) is allowed to naturally ferment by the addition of specific bacteria and yeast cultures. This fermentation process gives the milk a tangy flavor and helps it coagulate.

  2. Curding: The fermented milk is then curdled using rennet or other coagulating agents. This separates the milk into solid curds and liquid whey.

  3. Shaping and Pressing: The curds are gathered and pressed into molds or shaped by hand into small discs or squares. The pressing helps remove excess whey and compact the curds.

  4. Drying: The formed aruul is then dried either in the sun or in a drying room. This drying process removes additional moisture and preserves the cheese.

  5. Aging (Optional): Some varieties of aruul are aged for a period of time to develop deeper flavors and textures.









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