Genghis Khan’s Mongol army used dried yogurt as a high-protein superfood to sustain soldiers on long conquests.

The Mongol Empire, founded by Genghis Khan in 1206, relied on a highly mobile cavalry that could travel up to 100 miles per day. To achieve this speed, the military avoided slow-moving grain carts and relied on animal-based products like 'qurut' or 'aaruul.' These dried curds were produced by boiling fermented milk until it thickened, then straining and sun-drying the remains on the roofs of gers (yurts).Research by anthropologists at institutions like the Max Planck Institute for the Science of Human History confirms that dairy was a cornerstone of the Mongol diet for over 3,000 years. Qurut is naturally rich in essential amino acids, calcium, and vitamin D, providing roughly 300 to 400 calories per 100 grams. Because the moisture content is reduced to nearly zero, the product is resistant to spoilage and bacterial growth, making it an ideal long-term military ration.A single soldier would typically carry two leather bags of qurut on his horse. By mixing about 10 pounds of these dried curds with water in a leather bottle, the motion of the horse would churn the mixture into a thick, nutritious liquid meal by midday. This logistical advantage allowed the Mongol army to outpace every contemporary rival, as they were never tethered to traditional supply lines or agricultural seasons.