An Ancient Recipe: Mongolian Aaruul (Preserve Your Dairy for Winter!)

milk

🥗Healthier: low-fat milk

💰Cheaper: powdered milk

Low-fat milk reduces calories while maintaining texture.

bacteria cultures

💰Cheaper: yogurt starter

Yogurt starter is easier to find.

Heat 1 gallon of milk in a pot to 180 degrees, just shy of boiling.

Pour heated milk into four quart-sized mason jars and add a scoop of live culture yogurt or kefir to each jar.

Let the jars sit overnight at 100 to 110 degrees to make yogurt.

Once yogurt is ready, place curds in a muslin bag or cheesecloth to strain out the whey.

Let the whey drip for about half an hour.

Press the curds using two cutting boards and 20 pounds of weight, letting it hang overnight.

The next day, remove the weights and cut the pressed curd into strips.

Place the strips in a dehydrator and dry for 2-3 days until very dry sounding.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens