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Fermentation Atlas

Mongolia

14 ferments from Mongolia, with how each is made.

14 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
AaruulCheese4–5 days44–55 °C4.7–5
AiragFermented milk24 h – 2 days20–30 °Cup to 4
Kumis (koumiss, qymyz, airag)Alcoholic drinks2–3 h18–20 °C → 4 °C3.3–5
Shimiin arkhi (milk spirit)Alcoholic drinks2–3 days20 °C3.3
Isgelen taragFermented milk24 h6.6
Koumiss / qymyzFermented milk24 h – 2 days20–30 °C3.3–5
ByaslagCheese
Eezgii (roasted curd)Cheese
Kashk / qurut / kurut / aaruul / jameed / chortanFermented milk1 h4.3
KhoormogFermented milk24 h – 2 days20–25 °C
KhuruudCheese
KurungaFermented milk24 h
Naizha / Nailao (Inner Mongolia)Cheese
TaragFermented milk6.6

Bold names have a full page with the animated steps. Blank cells: no sourced value yet.

Numbers come from cited sources and carry a label that says how each is known. How this atlas is made