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Fermented milk from Mongolia, Inner Mongolia, Buryatia
fizzy, lightly alcoholic sour milk drink; the cattle-milk counterpart of airag. Made in 3 steps over 24 h. The longest step, ferment with regular stirring (buluur masher), takes 24 h (Uchida K 2007). Lactobacillus helveticus and Lactobacillus kefiri do most of the fermenting.
| Main step | 24 hReported[uchida-hirata2007][mongolfood][wp] | Ferment with regular stirring (buluur masher) |
|---|---|---|
| Temperature | 100 °CReported[uchida-hirata2007][mongolfood][wp] | Boil milk (often after skimming off urum) |
| Acidity | pH 6.6Reported[uchida-hirata2007][mongolfood][wp] | Boil milk (often after skimming off urum) |
| boiled cow or yak milk |
| less often goat or sheep; mostly the low-fat milk left after making urum (clotted cream) |
| Starter: backslop: culture kept from the last batch |
Total time across the recorded steps: 24 h
What changes: The milk is boiled, often after its cream is skimmed off
Output: boiled skim milk.
Microbes at work in this step
killed
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
Low risk; alcoholic.
Every number is labelled with how it is known. How this atlas is made
Ruhlmann (2006) EHESS thesis on Khalkha food practices; Klein-Lecat & Le Jaquen 1979 (cited by en.wikipedia).
