Aaruul

Ingredients

• 4 liters fresh cow or yak milk, soured (or plain yogurt as a substitute)
• 1 tbsp sugar (optional)
• Cheesecloth, for straining
• Wooden molds or trays, for shaping and drying

Instructions

1. 1Gently heat the soured milk over low heat, stirring occasionally, until the curds separate from the whey.
2. 2Pour the mixture through cheesecloth set over a bowl and let it drain for several hours until thick curds remain.
3. 3Sweeten the drained curds lightly with sugar if desired, then knead to an even consistency.
4. 4Press the curds into wooden molds or shape by hand into small flat pieces or strips.
5. 5Lay the shaped curds on trays and set them outside or in a well-ventilated warm spot to dry in the sun.
6. 6Turn the pieces periodically over several days until they become hard and fully dried.
7. 7Store the dried curds in an airtight container.
8. 8Serve as a chewy snack, often with milk tea.

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