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Fermented milk from Altai Republic
dense, sour, refreshing Altai fermented milk; base for aarchy, kurut and araka. Made in 4 steps over 3.4 days – 3.5 days. The longest step, boil milk, let stand, skim kaimak (boiled-milk type), takes 2 days (Altapress 2023) and runs at 100 °C (Altapress 2023). thermophilic and mesophilic LAB and yeasts does most of the fermenting.
| Main step | 2 daysReported[altapress2023][znanierussia] | Boil milk, let stand, skim kaimak (boiled-milk type) |
|---|---|---|
| Temperature | 100 °CReported[altapress2023][znanierussia] | Boil milk, let stand, skim kaimak (boiled-milk type) |
| {"cow milk":"boiled-and-skimmed"} |
| raw |
| or separator skim (obrat) |
| Starter: backslop: previous chegen, ~100 g per 1 L milk (Altapress); a starter can be made on hops; on far pastures dried willow bark held over smoke served as a substitute starter |
Total time across the recorded steps: 3.4 days – 3.5 days
What changes: The wooden barrel is scalded and smoked with larch and bird-cherry wood
Output: smoked barrel.
Microbes at work in this step
smoke sanitises and seasons the wood (reported)
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
Boiled-milk type is low risk; raw-milk type carries raw-milk risks.
Every number is labelled with how it is known. How this atlas is made
Offered to every guest entering an Altai yurt; the commonest summer sour-milk drink (znanierussia, citing Sanashkina 1995 and the 2014 Altai ethnography volume).
