Aaruul has been a part of the Mongolian diet for centuries. It is a traditional food that is still eaten today. Aaruul is a Mongolian dairy product made from curdled milk. It is white in color and has a firm, slightly crumbly texture.
Aaruul is made from:
The type of milk used depends on the animal’s geographic location in Mongolia. Dry Curd is a good source of protein and fat, and it is also high in calcium.
Aaruul, or Curd is one of the most traditional food in Mongolia. We produce Aaruul in the summertime. In ancient times Mongolians also eat only ‘tsagaan idee’ /milk products/ in the summer and also eat meat only in winter.
Nowadays our culture is changed a little bit. People eat meat all year round, and the percentage of people who drink milk is lower than it used to be. Especially in Ulaanbaatar, the capital of Mongolia.
In Mongolian, Aaruul is pronounced as “a-roo-l”.
What does Aaruul taste like?
Mongolian dry Curd has a slightly sour, fermented taste, and is hard to bite. It is not as sweet as yogurt, but it is not as sour as kefir. The flavor of Aaruul is unique, and it is an acquired taste.
Aaruul is a healthy food choice
Aaruul is a healthy food choice because it is high in protein and calcium, and it is low in fat. Aaruul is also a good source of probiotics, which are beneficial for gut health. Also full of calcium, Mongolians have strong teeth and bones.
How to eat Aaruul?
Aaruul can be eaten plain, or it can be flavored with fruit, sugar, or salt. Aaruul is often eaten as a snack, It can be made in shapes such as:
- coin etc…
classified as hard and soft in terms of characteristics. Be careful if you bite hard aaruul, your teeth may crack.
Aaruul Nutrition Facts
Aaruul is a good source of protein and calcium. A 1-ounce (28-gram) serving of Aaruul contains:
- Calories: 110
- Protein: 8 grams
- Fat: 7 grams
- Carbohydrates: 5 grams
- Fiber: 0 grams
- Sugar: 4 grams
- Calcium: 20% of the Daily Value (DV)
- 1 liter of milk
- 1 cup of Aarts
- 1 tablespoon of salt or sugar
- Pour the milk into a pot, and beat it around 500-800 times is just fine. It should be fermented well.
- 1 -2 hours wait and pick up the butter after beating
- After removing the butter put into a pot and boil it with fire for 1-2 hours
- Add the Aarts to the boiled milk, and filter it out in the cotton bag.
- Thick after straining with the cotten bag make some pattern aaruul
- Dry it in the sun, and wind. 3,4 days later it’s ready to eat. Mongolians usually dry it in the sun, on the roof of a “ger” (yurt)
Hello, my name is Bayanbat. I was born in Ulaanbaatar Mongolia. The written blog post is my real experiment of living in Mongolia. So if you have any questions, feel free to contact me.
So, what kind of Aaruul do you like? We’d love to hear about it in the comments.