A typical hospitality tray of homemade cheese curds and yogurt.
These are specially prepared to welcome guests.
Preparation of cheese curds and yogurt in the ger.
Dried animal dungs are used as fuel (above pic).
We got to try our hands at cutting curds using a piece of string.
The curds are then left to sun for 3 days before consumption.
A table full of tradition warmness from another family visit.
Variations of hospitality trays/bowls.
Zuunbayan-Ulaan (pic 1 to 8), Arvaykheer (pic 9 & 10) and Ulaanbaatar (pic 11), Mongolia
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