Page 22 - The Lost Book Superfoods
P. 22
The Lost Book of Superfoods
of being hard all the way through, so eventually you will want to cut one in half to
check. Always store them in a cool, dry place for best preservation.
One other option for making aaruul is commonly called “worm aaruul”. This
process creates little strands of the product. The fresh curds are not pressed but
instead ground in a meat grinder commonly found in Mongolian homes. The
grinder presses the curds into small strands that are arranged in little piles for
drying. It is easier to chew, but not ideal for travelling as they break apart easily.
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