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Alcoholic drinks from Mongolia, Buryatia, Kalmykia, Tuva, Khakassia, Inner Mongolia
Cow's milk or airag is fermented with a backslop starter for two or three days until it is sour and lightly alcoholic, then distilled in a cauldron topped with a wooden barrel and a pan of cold water. The clear spirit is weak, about 10–14 %, and the curd left in the cauldron is dried into aaruul. Distilling the spirit again gives stronger grades. Made in 4 steps over 2 days – 3 days. The longest step, ferment the milk with the old starter, takes 2–3 days (Namsaraev Z 2026) and runs at 20 °C (Namsaraev Z 2026). Lactobacillus helveticus and other lactobacilli, dominant in the khurenge starter and Yeasts of the genera Trichosporon or Monosporozyma do most of the fermenting.
| Main step | 2–3 daysReported[namsaraev2026] | Ferment the milk with the old starter |
|---|---|---|
| Temperature | 20 °CReported[namsaraev2026] | Ferment the milk with the old starter |
| Acidity | pH 3.3Measured[namsaraev2026] | Ferment the milk with the old starter |
| 40–50 L | Milk, usually unpasteurised at home[namsaraev2026] |
| 10–15 L | Khurenge from the previous batch ("mother khurenge") · Kept in the barrel as the starter[namsaraev2026] |
| Starter | backslop (khurenge or airag from the previous batch) |
Total time across the recorded steps: 2 days – 3 days
What changes: Stirred daily under its foam, the milk sours and turns faintly alcoholic
Output: khurenge (fermented milk).
Microbes at work in this step
lactobacilli sour the milk; yeasts make a little alcohol and gas
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
Shimiin arkhi is one of the very few spirits made from milk. Milk sugar gives at most a few per cent alcohol, so the drink is distilled, and redistilled, to make it stronger and to keep.
The usual spirit is weak, about 10–14 %. The redistilled grades are much stronger; a Mongolian saying calls khorz "strong, harmful alcohol". No safety limits specific to milk spirit were found.
Every number is labelled with how it is known. How this atlas is made
Buryat darasun goes back at least to the Mongol Empire of the 13th–14th centuries. The Khalkha Jirum law code, revised in 1709, set a fine of two head of large livestock and three sheep for stealing a milk starter. In 1906 Buryats were recorded distilling in advance, up to 40 times.
