Aaruul Bites

Ingredients

• 1 l Whole Milk
• 240 ml Plain Yogurt
• 0.25 tsp Salt

Method

1. Pour {whole_milk} into a heavy saucepan over low heat, add {salt}, and warm gently until steaming and lightly frothy at the edges, stirring occasionally so it does not scorch.
2. Whisk in {plain_yogurt} over low heat and cook gently until the mixture separates into soft curds and pale whey, stirring slowly to encourage clean curd formation.
3. Pour the curds and whey through a fine sieve lined with clean cloth, then let the {whole_milk} curds drain until thick, compact, and no longer dripping freely.
4. Press the drained curds into small nuggets or short strips on a tray, packing firmly so they dry evenly and hold their shape.
5. Dry the shaped curds in a very low oven or dehydrator until firm, chalky, and fully dry through the center, turning once so the surfaces dry evenly.
6. Cool the dried pieces completely, then serve when they are dense, tangy, and pleasantly chewy to hard.