Aaruul

Name: Aaruul
Total time: 83 h 20 min
Yield: 12
Cuisine: Mongolian
Ingredients: 2 kg Full-fat natural yoghurt; 3 tbsp Sugar

Curd pressed into shapes and dried on the roof of the ger until it is hard enough to knock on — Mongolia's everyday sweet, sucked rather than chewed, and kept for a year.

แหล่งที่มา

สูตรโดย Mongolian ger kitchens · 🏺 ดั้งเดิม · Cooking in a round felt tent with one stove in the middle — mutton, flour, and the white foods made from milk, with almost nothing that has to be bought.

Mongolian · white food — An ownerless traditional dish, so no cook is credited. `Aaruul` redirects to `Kashk`, which covers the whole dried-sour-milk family — kashk, kurut, qurt, aaruul, chortan and more — across Iran, Central Asia, the Caucasus and Mongolia. It is not a Mongolia-only article, and More Recipes Please cites the same article for the Kazakh qurt; both are said here rather than glossed over. Quantities and the drying schedule are this book's own.

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ดูวิธีทำเป็นวิดีโอ · 3 วิดีโอ

emerson :)Mongolian Nomad Family Iqra Asif Official

⏱ 5000 นาที🍽 12 ที่🔥 110 แคล🇲🇳 มองโกเลีย

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วิธีทำ

Line a colander with muslin, tip the yoghurt in and hang it over a bowl in a cool place for 24 hours.
Twist the cloth and press out every drop of whey you can. Hang it another 12 hours.
Work in the sugar if you are using it, then press the curd out flat, 1 cm thick, on a board.
Cut it into strips or squares, or press a pattern into it with a fork or a carved mould.
Dry on a rack in the sun for 4 to 6 days, turning twice a day and bringing it indoors overnight.
💡 Mongolian families dry it on the roof of the ger, out of reach of animals and in full sun all day. A sunny windowsill takes longer but works.
It is ready when it is completely hard and rattles on a plate. Store it in a cloth bag somewhere dry.

💡 เคล็ดลับ

Do not try to bite it. Aaruul is held in the mouth until it softens, and Mongolian children are given it exactly the way other children are given sweets.
It is one of the tsagaan idee — the white foods — that make up most of a Mongolian summer diet.
No sun? A dehydrator at 45°C or the lowest oven with the door ajar dries it in 12 to 18 hours.