Difficulty: Medium - experience needed
Dietary guidance: v n
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" (ÑÐ°Ð¼Ñ€Ð°Ñ…) 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.