How it’s made

Three ingredients.
Five steps.

Milk, honey, sea salt, a method that’s centuries old, and plenty of patience.

  1. I

    Milk

    It starts with good milk. Alongside it go just two more ingredients, honey and sea salt. No isolates, no sweeteners, no flavourings.

  2. II

    Souring

    The milk is soured and gently heated until it separates into soft curd and whey. On the steppe, this is how milk was kept from spoiling.

  3. III

    Straining

    The curd is hung in cloth and the whey drains away, leaving it dense, rich and concentrated.

  4. IV

    Pressing

    A little honey and a pinch of sea salt are worked through the curd. Weighted down, it is pressed firm, then cut or moulded into shape. In Mongolia the moulds are often carved with flowers and scrolls, the same patterns we use across this site.

  5. V

    Drying

    Finally it dries slowly, over days, at low heat. On the steppe this happens on the roof of the ger; here it happens in a gentle dryer, to the same end: firm, tangy and long-keeping.

Our charter

What we promise

The rules we make every bar by.

  1. I.Three ingredientsmilk, honey, sea salt
  2. II.A traditional methodnot a formula
  3. III.Made in Britainto a Mongolian recipe
  4. IV.Honest labelsevery figure lab-tested
  5. V.Respect for the sourcetold with care

Taste the method

Ready to try it?

One box of 12, or a box with every new moon.

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