O'ro'm (clotted cream)

Clotted cream is widely produced throughout Mongolia. It is produced by bringing cow, sheep or goat MILK to a boil, while continuously ladling up the liquid and pouring it back into the pot, causing the cream separate from the milk and develop into a froth. The pot is then set aside in a cool place until this foam solidifies, whereupon the pot is again heated slightly over a low fire; the clotted cream is then scraped away from the edges of the pot, folded and removed. It can either be eaten fresh or placed on a board and dried or frozen; the cream may also be gathered and stored in a special container. Clotted cream is consumed with wild tubers, rice, barley flour, POLYGONUM ALOPECUROIDES, biscuits, or other dairy products such as yoghurt (TARAG), XOORMOG, AARUUL, XURUUD, or EEZGII.

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