Curd – Aaruul
Leave your milk (usually from cows, yak or camel). Carefully lift the subtle cloth with hard components and make a drip in the mouth of liquid. Then click on the cake with a few cm height between the two wooden boards weighted the mass.
Divide the hard cake into about 10 pieces. Place the under the wooden top thereof and dry in the sun. Mongolia has its roof. Will keep the bird away from the fine linen cloths.
Dried components can be stored for an almost indefinite period of time. They can become quite difficult, and most people let them pass over them. Taste can vary depending on the region, and the milk used is different, but usually contains sweet and sour mixture.
Dan is, among other things, the most common tourism suppliers (beside the Borts). These pieces are nearly ready for hunger at any time (or larger). According to some sources, the Mongolian People’s dental concerns have very minimal, and some have traditionally been reported to date. This is one of the vital vitamins of the nomadic pastor.
“Curd” is the fluctuations in The Shape of small threads that are usually sweet. Do not press fresh materials, but include “worms” in the House of meat crushing (all of Mongolia houses). Place the little stacked people to dry. It can be more easy to train via this type of camp (especially children), but is not appropriate in tourist instruments.