Traditional Mongolian Urum Clotted Cream

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A treasured staple of Mongolian herding life, urum is a velvety, slightly tangy clotted cream crafted by slowly heating fresh milk and patiently lifting off the rich yellow layer that forms on top. Traditionally slathered onto flatbread, stirred into hot butter tea, or simply eaten by the spoonful, this cream captures the essence of the Mongolian steppe.

Nutrition Facts

Per serving (estimated)

• 280 kcalCalories
• 20 gFat
• 13 gSaturated Fat
• 14 gCarbs
• 0 gFiber
• 14 gSugar
• 9 gProtein
• 140 mgSodium
• 400 mgPotassium
• 300 mgCalcium
• 0 mgIron
• 2 mgVitamin C
• 300 mcgVitamin A

Ingredients

For the Urum

• 12 cups (3 quarts) whole cow milk or yak milk, not ultra-pasteurized
• 2 tablespoons plain whole-milk yogurt or buttermilk (optional, for a subtle tang)
• 1/4 teaspoon fine sea salt

For Serving (Optional)

• 1 loaf rustic flatbread or sourdough, for spreading
• 4 cups hot Mongolian butter tea (suutei tsai), for stirring
• 2 tablespoons wildflower honey or fresh berries

Directions

1. Pour the milk into a heavy-bottomed enamel pot or Dutch oven and set over low heat. Stir gently and frequently with a wooden spoon to prevent a skin from setting and to keep the milk from scorching on the bottom.
2. Slowly bring the milk to a bare simmer, just below 190°F (88°C), over 45 to 60 minutes. Tiny bubbles should appear only at the edges; do not allow a rolling boil.
3. Remove from the heat and let cool undisturbed to about 140°F (60°C). If using, whisk in the yogurt or buttermilk to encourage a gentle fermentation. Cover loosely with cheesecloth to keep dust out while letting moisture escape.
4. Cool the pot completely to room temperature, then move it to a cool spot (ideally 50 to 60°F) and let it rest undisturbed for 12 to 18 hours. A thick, golden cream layer, 1/4 to 1/2 inch deep, will solidify on top.
5. Using a wide, shallow spoon or skimmer, gently slide the cream sheet off the surface in one piece and transfer it to a clean glass or ceramic bowl. Discard the milky liquid below or reserve it for tea.
6. Add the salt to the collected cream and whisk lightly just until smooth and spreadable, taking care not to overwork it. The texture should be thick like soft butter but looser than a hard cheese.
7. Cover and refrigerate for at least 4 hours and up to 1 week to allow the flavor to deepen; it will firm up further as it chills.
8. Serve cool or at room temperature, either spread on warm flatbread, stirred into a steaming bowl of butter tea, or topped with a drizzle of honey and a handful of fresh berries.

Cook’s Notes

• Use the freshest whole milk you can find; ultra-pasteurized milk will not form a proper skin and yields thin, weak cream.
• For the most authentic flavor, source raw yak milk if possible, as yaks are central to traditional Mongolian pastoral life.
• Do not rush the cooling step – a slow, undisturbed rest is what allows the dense cream layer to form properly.
• Traditional herders often age urum in a wooden barrel or sheep-hide vessel for two to three days to develop a tangier, almost cheese-like depth.
• If the cream sheet breaks while skimming, simply whisk everything together for a slightly looser, spoonable spread that tastes just as wonderful.

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