Aaruul

Prepare the Milk

Pour the fresh milk into a large saucepan.

Heat the milk over medium heat until it starts to simmer, stirring occasionally.

Optional Sweetening and Flavoring

If desired, add granulated sugar and salt to the milk, stirring until dissolved.

For a slight tang, you can add a small amount of baking soda, which helps in the fermentation process.

Curdle the Milk

Remove the saucepan from heat once the milk starts to simmer.

Allow the milk to cool slightly until it reaches a temperature of around 85-90°C (185-194°F).

You can also add a small amount of acid like vinegar or lemon juice to help curdle the milk. Stir gently.

Strain and Drain

Pour the curdled milk through a cheesecloth or fine strainer into a bowl to separate the curds from the whey.

Let the curds drain for several hours or overnight. You can hang the cheesecloth to drain or use a sieve.

Form the Aaruul

Once the curds have drained and the mixture is thick, transfer the curds onto a flat surface like a baking sheet or a large plate.

Shape the curds into small, flat pieces or round balls.

Dry the Aaruul

Allow the pieces of aaruul to dry completely. You can air-dry them in a cool, dry place for a few days or use a dehydrator if available.

Aaruul should be dried until hard and crumbly.