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Cheese from Inner Mongolia, China
Raw milk is left at ambient temperature for 16–48 hours until environmental microorganisms acidify and set it. The sour milk is warmed to 40–50 °C so the curd separates from the whey, then the curd is stirred and heated to about 80 °C until it melts, poured into wooden moulds and left to cool and dry. No rennet is used; acid and heat set the curd.
| Raw milk | [chen2026] |
| No added starter | In the traditional method, environmental microorganisms acidify the raw milk; a lab study tested an added lactic starter[chen2026][yang2024] |
| Starter | spontaneous; environmental microorganisms acidify the raw milk |
Total time across the recorded steps: 16 h – 2 days
What changes: Raw milk stands a day or two until environmental microorganisms sour and set it
Microbes at work in this step
environmental microorganisms acidify and set the milk
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Raw milk is left at ambient temperature for 16–48 hours until environmental microorganisms acidify and set it. The sour milk is warmed to 40–50 °C so the curd separates from the whey, then the curd is stirred and heated to about 80 °C until it melts, poured into wooden moulds and left to cool and dry. No rennet is used; acid and heat set the curd. Made in 5 steps over 16 h – 2 days. The longest step, let raw milk sour on its own, takes 16 h – 2 days (Chen T 2026). Lactococcus and Lactobacillus, which dominate the soured milk, whey and finished hurood; Lactococcus (16.4 %) and Streptococcus (15.5 %) are already in the raw milk and Lactococcus lactis, 52.4 % of 319 lactic isolates across four production stages do most of the fermenting.
| Main step | 16 h – 2 daysReported[chen2026] | Let raw milk sour on its own |
|---|---|---|
| Temperature | 40–50 °CReported[chen2026] | Warm to split curd and whey |
| Acidity | pH 5.6Measured[chen2026] | Dry the moulded curd |
Khuruud is set by the milk's own souring and then heat, with no rennet, and the curd is melted at about 80 °C and moulded before drying. Aaruul is cut or shaped from drained curd and dried hard without melting; byaslag is a fresh pressed curd.
The melting step at about 80 °C cut coliforms from 4.5 log CFU/g in raw milk to 0.3 log CFU/g in hurood in one study, and they were found only in household-made hurood. Hurood is exposed to air during processing and moulds were counted in it, so dry it clean and keep it dry.
Hazards the sources name: Coliforms, 4.5 log CFU/g in raw milk falling to 0.3 log CFU/g in hurood; found only in household-made hurood.
Every number is labelled with how it is known. How this atlas is made
Hurood is a daily food in Inner Mongolia, made at three scales today, in herders' homes, small workshops and factories.
