Urum is a type of Mongolian White butter or clotted cream.

It is best to use milk of yaks (or in the Gobi, camels) because the milk has more fat.

The production of Urum from yak milk.
Heat the milk on the stove, just below boiling. In regular intervals, lift a ladle full into the air, and let it splash back into the pot, to create foam.

Once there is enough foam, let the milk cool down slowly. After that it needs to rest over night. In the morning, a skin of about 1 cm clotted cream has formed, which gets taken off. Stored dry and cool (in a wooden vat or a sheeps stomach), Urum will stay palatable for a full winter season.

Cattle milk contains less fat, so the skin will be thinner. The following images show the resulting smaller amount of Urum.

Use
Urum is often offered to visitors as a snack, or it goes into the mongolian tea. Of course it can also be put on a slice of bread instead of butter, even though bread is not a traditional mongolian food. And last but not least it can be further processed to create Khailmag (Caramel pudding).

By products
The remaining skimmed milk gets used for various other products, primarily beverages such as Tarag (Yoghurt), Isgelen Tarag (Kefir) and Mongol Arkhi (milk liquor).