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Fermented milk from Gobi
Khoormog is the sour, lightly alcoholic fermented camel milk of Mongol nomads. Raw camel milk is cooled, filtered through gauze and mixed with leftover khoormog, then left at 20–25 °C for one to two days while it is stirred up and down with a wooden stick.
| Raw camel milk | Cooled naturally and filtered through layers of gauze[guo2021] |
| Leftover khoormog or a homemade starter | Back-slopped into the new milk[guo2021] |
| Starter | backslop: leftover fermented product or homemade starter |
Total time across the recorded steps: 24 h – 2 days
What changes: Raw camel milk cools and is strained through layers of gauze
Output: filtered camel milk.
Microbes at work in this step
raw-milk flora
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
Khoormog is the sour, lightly alcoholic fermented camel milk of Mongol nomads. Raw camel milk is cooled, filtered through gauze and mixed with leftover khoormog, then left at 20–25 °C for one to two days while it is stirred up and down with a wooden stick. Made in 4 steps over 24 h – 2 days. The longest step, ferment spontaneously, takes 24 h – 2 days (Guo L 2021) and runs at 20–25 °C (Guo L 2021). Lactobacillus and Lactobacillus kefiranofaciens (62.0 %) and L. helveticus (25.0 %) in 5 Mongolian samples do most of the fermenting.
| Main step | 24 h – 2 daysReported[guo2021] | Ferment spontaneously |
|---|---|---|
| Temperature | 20–25 °CReported[guo2021] | Ferment spontaneously |
| Acidity | pH 3.4–5Measured[sarengaole2022] | Ferment spontaneously |
Khoormog is the camel-milk member of the Mongol fermented milks. It has more solids, protein and fat than the mare's-milk chigee or the cow's-milk airag in the same Xilin Gol study, and less alcohol than chigee.
Khoormog is made from raw camel milk. Acidity, lactose and alcohol varied widely between samples in the Xilin Gol study.
Every number is labelled with how it is known. How this atlas is made
Oki and colleagues (2014) describe khoormog as a traditional, mildly alcoholic drink made from raw camel milk, one of the Mongolian nomads' ferments made in their gers by time-honoured methods without commercial starters; they sampled five khoormog in July 2004 in the Gobi provinces of Dundgobi and Umnugobi. Guo and colleagues (2021) call the natural fermentation an ancient technique used to extend the storage time of the milk.
