Instructions

1. In a large mixing bowl, pour in the yogurt. Choose a high-quality plain yogurt for the best results.
2. Sprinkle salt over the yogurt and mix thoroughly until the salt is fully dissolved and evenly distributed.
3. Cover the bowl with a clean cloth or plastic wrap and let it sit at room temperature for 24-48 hours. This fermentation process will thicken the yogurt and develop a slightly sour flavor.
4. Prepare a baking sheet by lining it with parchment paper to prevent sticking.
5. Once the yogurt has thickened, use a spoon or your hands to scoop small portions onto the prepared baking sheet, spacing them apart to allow for drying.
6. Gently flatten each portion with your fingers, shaping them into small discs or any desired shape.
7. Place the baking sheet in a cool, dry location, away from direct sunlight. Allow the yogurt discs to dry for 3-5 days, or until they turn firm and dry to the touch. The drying time may vary depending on humidity levels in your environment.
8. Once completely dried, transfer the aaruul to an airtight container and store it at room temperature.
9. Enjoy aaruul as a nutritious snack on its own or incorporate it into traditional Mongolian dishes like soups or stews for an added depth of flavor.