| Description |
Mongolian people ferment clotted milk from cow, ewe and nanny goat and distil the milk-vodka. The cheese curds are separated from the whey in gauze sack. The separated cheese curds are called aarts. These cheese curds are squeezed in square and sliced into oblong flitters by wire and dried out on the rack. These are called as Suun khuruud (oblong fritters), and the can be kept for a long time. These are dainties not only for young people, but also for old people by their taste and nourishment. |
