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recipe from http://www.recipebinder.co.uk/images/recipe_images/cpfrk.jpg

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Difficulty: Medium - experience needed

Dietary guidance: v n 

Tags: appetizer · cream · clotted · urum ·


The milk of yaks (or in the Gobi camels) is best, because it contains more fat


1. Heat the milk on the stove, just below boiling. In regular intervals, lift a ladle full into the air, and let it splash back into the pot, to create foam. This "scooping" (самрах) is necessary because the shallow wok-like Mongolian pan makes normal stirring ineffective, but it also has the quality of a ritual.

2. Once there is enough foam, let the milk cool down slowly. Now it needs to rest overnight. In the morning, a skin of about 1 cm clotted cream has formed, which is taken off. Stored dry and cool (in a wooden vat or a sheep's stomach), Urum will stay palatable for a full winter season.

3. Cattle milk contains less fat, so the skin will be thinner. The following images show the resulting smaller amount of Urum.


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