Urum clotted cream,Mongolia price supplier

"White butter", clotted cream.

The milk of yaks (or in the Gobi camels) is best, because it contains more fat. The first few pictures show the production of Urum from yak milk.

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.

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

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

Urum is often offered to visitors as a snack, or it goes into the mongolian tea. Of course it can also be put on a slice of bread instead of butter, even though bread is not a traditional mongolian food. And last but not least it can be further processed to create (Caramel pudding)