AaruulDried Yogurt Curds
A home-oven adaptation of Mongolian aaruul made from pasteurized curdled milk. Traditionally dried curds are much firmer and drier; this version should be refrigerated.
Prep
30m
Cook
5h 30m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 2kgCurdled Milk (made from pasteurized milk)
- 6gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the curdled milk in a saucepan to 85°C (185°F), stirring gently, until the curds separate clearly from the whey.
- 02
Pour the mixture through a clean cloth-lined sieve and let it drain until the curds are firm.
- 03
Mix the curds with the salt, then press them into a compact layer and cut into evenly sized pieces.
- 04
Arrange the pieces on a lined tray and dry in a 75°C (170°F) oven for 4 to 6 hours, turning once, until firm and dry at the surface.
- 05
Cool completely, then refrigerate in a covered container. Do not store this home version at room temperature.
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