Morning Milk Skin · Clotted Cream
Öröm (Clotted Cream)
Photo: Brücke-Osteuropa / Wikimedia Commons · Public domain
It's skimmed off the milk after a slow overnight simmer, not separated by any machine — the thick, wrinkled skin that forms on top as the milk cools is the entire product.
Fresh milk is simmered gently for hours, then left to cool overnight so a thick layer of cream rises and sets on the surface. It's peeled off in sheets and served with bread or aaruul at breakfast in Arkhangai's dairy-farming households, prized as the richest product of the province's milk.
Why it's made this way: The province's dense concentration of dairy herds gives Arkhangai households an unusually large surplus of milk to work with, and öröm exists specifically to make the most of that richness.
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