Authentic Mongolian Aaruul: A Step-by-Step Recipe Guide

Ingredients

  • 1 liter of fresh cow milk
  • 1 cup of water
  • 1/2 teaspoon of rennet
  • 1/2 teaspoon of salt

Steps and instructions

  1. Start by heating the fresh cow milk on medium flame until it reaches a temperature of around 35-37°C. Stir the milk gently and continuously to prevent it from burning at the bottom.
  2. While the milk is heating, mix the rennet with a cup of water.
  3. Once the milk has reached the desired temperature, add the rennet-water mixture. Stir it well into the milk.
  4. Leave the milk undisturbed for about 30-40 minutes until it curdles and forms a soft mass.
  5. Cut the curd into cubes and then heat it again on low flame. Stir it gently until the curds separate from the whey.
  6. Continue heating until all the whey has evaporated and only the curd granules are left.
  7. Add salt to the curd granules and stir well.
  8. Shape the curd into small pieces and leave them to dry in the sun for about 5-6 days until they become hard and completely dry.
  9. Store the dried Aaruul in a cool and dry place. Use as required.

Tools for making

  • Large pot - for heating the milk and curdling the milk.
  • Thermometer - to monitor and maintain the correct temperature of the milk.
  • Rennet - an enzyme used to coagulate the milk and form curds.
  • Measuring cup - to measure the water for mixing with the rennet.
  • Stirring spoon - to gently stir the milk and curds during the process.
  • Knife - to cut the curd into cubes.
  • Colander - to separate the curds from the whey.
  • Salt - to add flavor to the curds.
  • Drying rack - to dry the Aaruul in the sun.

Recipe variations

  • Use goat milk or sheep milk instead of cow milk for a different flavor profile.
  • Add different spices or herbs such as black pepper, cumin, or chili flakes to the curd granules before drying.
  • Experiment with different types of salt like sea salt or flavored salts to enhance the taste.
  • Add dried fruits like raisins or apricots to the curd granules for a sweet and savory twist.
  • Try using different types of rennet, such as vegetable rennet, for a vegetarian-friendly version.
  • Add nuts like almonds or walnuts to the curd granules for added texture and flavor.
  • Mix in dried herbs like thyme, rosemary, or oregano to infuse the Aaruul with aromatic notes.

Recipe overview

Aaruul, also known as Mongolian dried curds, is a traditional food that's made by removing the water content from milk curd. It is a staple in the Mongolian diet and a source of nutrients, especially in winter months when fresh milk is not available. This recipe will guide you through the process of making your own Aaruul at home with just four simple ingredients: fresh cow milk, water, rennet, and salt. The process involves heating and curdling the milk, separating the curds from the whey, and then drying the curds in the sun until they are completely dry and hard. Although the process is time-consuming, especially the drying step which can take several days, it is straightforward and requires no special equipment. Once made, Aaruul can be stored for a long time and used as a quick snack or added to various dishes for extra flavour and nutrition.

Common questions

  1. How long does it take for the milk to curdle? - It typically takes around 30-40 minutes for the milk to curdle after adding the rennet-water mixture.
  2. What temperature should the milk be heated to? - Heat the milk until it reaches a temperature of around 35-37°C.
  3. How long should the curd be left to dry in the sun? - The curd should be left to dry in the sun for about 5-6 days until it becomes hard and completely dry.
  4. Can I use any type of milk? - Aaruul is traditionally made using fresh cow milk. However, you can experiment with other types of milk if desired.
  5. Can I use store-bought rennet? - It is recommended to use natural rennet obtained from a trusted source for the best results. Store-bought rennet may work, but the flavor and texture of the Aaruul may vary.
  6. Can I add any additional flavors or ingredients? - Aaruul is typically made with just milk, rennet, and salt. However, you can experiment with adding other ingredients like herbs or spices to customize the flavor to your liking.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to mix the rennet-water mixture and curd.
  • Measuring Cup - A cup to accurately measure the water and other ingredients.
  • Stirring Spoon - A spoon to stir the milk, curd, and salt.
  • Knife - A knife to cut the curd into cubes and shape it into small pieces.
  • Drying Rack - A rack to place the shaped curd pieces for drying in the sun.
  • Storage Container - A container to store the dried Aaruul.

Origin stories

Aaruul, also known as dried curds, is a traditional Mongolian dairy product that has been a staple in the Mongolian diet for centuries. This delicacy traveled with the nomadic Mongol warriors under the leadership of Genghis Khan. The Mongols were renowned horsemen, and their diet heavily consisted of animal products, especially dairy. Aaruul was particularly important for them as it could be easily carried during their long journeys and remained edible for a long time. Its high nutritional value provided the much-needed energy during harsh winter months or on battlefields. It is said that the Mongols valued Aaruul so much that they even used it as a form of currency! Today, Aaruul continues to be a favorite food item in Mongolia and is consumed in various forms. It is a tangible connection to Mongolia's nomadic past and a proud symbol of their resilience in the harsh steppes.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.