Dried curd and dairy products are the most predominant nutritious food in Mongolia. Simply curd is just a natural probiotic that is good for the health. Curd is one of the secrets to raising healthy children without cavities. If you were in Mongolia or ever go to Mongolia you will notice and be surprised by the excellent teeth of nomads who eat curd frequently.
Why curd: The oral cavity is a humid, wet, hidden, and dark environment. In the oral cavity of a healthy person, on average, 5-6 billion good and bad bacteria live in harmony. Curd is rich in calcium and potassium, which are beneficial for dental health and its overall structure as well as kill pathogenic bacteria.
For instance, the overall health of human teeth is heavily dependent upon their mineral supply through the meal. The teeth absorb the minerals directly from the saliva through the enamel. It is also believed that the juice released when eating curds cleans the mouth.
Giving a curd to 5 to 6 months old babies whose first teeth had started to grow helps to provide the necessary nutrients and to relieve itchy teeth. When a child eats hard curds, the jaw muscles develop well.
Not only children but also adults who eat curds frequently and chew well will develop strong teeth and improved blood flow in the oral cavity.
How to make the curd:
Before making the curd or aaruul, an aarts must have to be made. Aarts is made from sour milk or it’s simply called sour cream or sour milk. The sour cream is seasoned with a little milk and in order to reduce its acidity and other liquids, it will be tightly pressed or squeezed inside the white cloth until there is no liquidity. When all the liquids are squeezed out the rest of the curd will be dried in sun for several hours until it gets solid. Curd is rich in protein and vitamins like C, D, A, and B. The taste and quality of curds vary depending on the region. Khovd, Uvs, and Bayan-Ulgii curds of the western province or aimag are large in size, rich in fat and taste, which is due to the peculiarities of the weather in the western region.
Below are differences of curd by regions in Mongolia:
Curds of the western province – a large thick, fatty, very sour which produces a lot of juice in the mouth.
Curds of the central region – low-fat, usually hard curd from yogurt only
Gobi region curd – usually camel curd, sticks to the palate and tastes fatty
Curd is a very dense, compact, and nutritious food. Contains more protein, calcium, and other nutrients than any other vegetable or fruit. Plus, it’s a real superfood with an incredibly long shelf life. If a person eats 2 average size curds a day, he will not suffer from malnutrition.
