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Cheese from Mongolia
Milk is boiled and curdled with a little sour milk or kefir, then the curd is cooked on in its whey until the liquid is gone and roasted into small golden-brown lumps. It is a boundary entry, an acid- and heat-set curd browned by cooking, with no live ferment left. The dried pieces keep in a cloth sack in Mongolia's dry climate.
| Milk | [mongolfood] |
| A little kefir or sour milk, prepared as for byaslag | Sets the boiling milk[mongolfood] |
| Starter | a little kefir or sour milk added to boiling milk (acid-heat set) |
Total time across the recorded steps: 3 h
What changes: A little sour milk curdles the boiling milk into curd and whey
The milk is boiled and a little kefir or sour milk is stirred in until it curdles.
Microbes at work in this step
Not documented for this step.
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
Milk is boiled and curdled with a little sour milk or kefir, then the curd is cooked on in its whey until the liquid is gone and roasted into small golden-brown lumps. It is a boundary entry, an acid- and heat-set curd browned by cooking, with no live ferment left. The dried pieces keep in a cloth sack in Mongolia's dry climate. Made in 4 steps over 3 h. The longest step, roast until golden, takes 3 h (Pass the Flamingo 2017) and runs at 149 °C (Pass the Flamingo 2017). None surviving; no lactic acid bacteria could be detected in 5 eezgii samples does most of the fermenting.
| Main step | 3 hReported[flamingo] | Roast until golden |
|---|---|---|
| Temperature | 149 °CReported[flamingo] | Roast until golden |
The curd is roasted until brown rather than pressed or sun-dried, so it ends far drier than aaruul. In one study no lactic acid bacteria could be isolated from it.
Very low moisture (about 7.8 g reported) keeps it in a cloth sack in a dry climate. No lactic acid bacteria could be isolated from 5 eezgii samples in one study.
Every number is labelled with how it is known. How this atlas is made
