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Cheese from Mongolia
Milk is soured into tarag (yoghurt), or left over after milk spirit is distilled, then heated until the curd separates. The curd is drained and pressed in a cloth bag, cut or moulded into small pieces, and dried in the sun and wind until hard. It is eaten as a long-keeping snack. Made in 5 steps over 4.2 days – 5.2 days. The longest step, dry in the sun and wind, takes 4–5 days (Jargalsaikhan A 2024) and runs at 44–55 °C (Jargalsaikhan A 2024). Lactic acid bacteria of Mongolian tarag and other dairy products (Lactobacillus delbrueckii subsp. bulgaricus, L. helveticus, L. fermentum, L. delbrueckii subsp. lactis, Lactococcus lactis), from 66 samples including 8 of aaruul does most of the fermenting.
| Main step | 4–5 daysReported[jargal2024] | Dry in the sun and wind |
|---|---|---|
| Temperature | 44–55 °CReported[jargal2024] | Dry in the sun and wind |
| Acidity | pH 4.7–5Reported[jargal2024] | Heat until the curd separates |
| Whole milk (cow, yak, goat or camel) · Horse milk would not form a curd when fermented[daginder2015] |
| Tarag starter, or sour yoghurt and whey · A thermophilic yoghurt culture (Streptococcus thermophilus and Lactobacillus delbrueckii) in the thesis trials[daginder2015][jargal2024] |
| Sugar, or dried sea buckthorn or goji berries (optional) · Added to the curd before it is cut and dried[daginder2015] |
| Starter: back-slopped tarag (Mongolian yoghurt), or the sour residue left after distilling milk spirit |
Total time across the recorded steps: 4.2 days – 5.2 days
What changes: Warm milk with a starter sets and sours into tarag
Output: tarag (yoghurt); some households first distil milk spirit from it.
Microbes at work in this step
thermophilic lactic acid bacteria sour and set the milk
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Aaruul is dried in the sun and wind, without salt. Hard chhurpi is smoked over a fire, and Central Asian qurt is salted and rolled into balls. Byaslag is the same kind of curd pressed but eaten fresh, not dried.
Boiling and drying kill most bacteria, and the dry pieces keep for a long time. Sun-drying in the open leaves the curd open to dust and insects. In one study, aaruul and other dried Mongolian foods (11 samples) had no detectable aflatoxin.
Every number is labelled with how it is known. How this atlas is made
Chinese records of the Xiongnu period (about 200 BC to 100 AD) mention dried curds from ruminant milk among the dairy foods eaten on the steppe.
