Aaruul
Mongolian dried curd: pieces of soured, pressed milk curd left to harden in the sun.
Also: ааруул, aarul, dried curd
Aaruul is the dried curd of the Mongolian steppe. Herding families sour milk, often what is left after the cream or butter has been taken, heat it until the curd separates, then press the curd, cut it into strips, wedges or moulded shapes and lay it out to dry on the roof of the ger. The result is hard, sour and faintly sweet, and it keeps for months without refrigeration, which is the whole point for people who move with their animals. Aaruul is eaten as a snack, offered to guests and taken on long journeys. Cow, yak, goat, sheep and camel milk are all used, and the summer flush of milk is when most of it is made.