Milk curd is a common milk product in Mongolia herdsmen's homes. It
tastes slightly sour or sweet with the strong scent of milk. The
preparation of milk curd involves fermenting fresh milk and boiling
it when it turns sour. Then press the water with gauze and mold it
into the required shape. The best milk curd is milky white. Milk
curd is tender and fine when eaten freshly or it can be dried for
storage.
