Airag
The Quirky Foodster Team
Ingredients
- Fresh mare's milk (or a substitute such as cow's milk for a home approximation) — 8 cups (1.9 litres / 64 fl oz)
- Existing airag or a live kefir/yoghurt starter culture — 1/2 cup
Method
- Warm the milk gently to just above room temperature.
- Stir in the starter culture thoroughly.
- Transfer to a clean container (traditionally a leather bag) and churn vigorously and repeatedly over the course of the day.
- Leave to ferment at a moderate temperature, churning periodically, for 24–48 hours until slightly sour and mildly fizzy.
- Strain if needed and serve chilled or at room temperature.
Introduction: A tangy, mildly effervescent fermented drink made from mare’s milk, deeply tied to Mongolian nomadic culture and summer festivities.
Cultural Background: Airag has been central to Mongolian herding life for centuries, traditionally churned in a leather bag and shared generously among family and visitors, especially during Naadam and summer gatherings when mare’s milk is most plentiful.
Tips: Frequent churning is essential — it develops the characteristic light effervescence of properly made airag. True airag is made specifically from mare’s milk; other milks will ferment but produce a notably different result.
Variations: A related drink, tarag, is made similarly from cow’s milk and is more commonly replicated at home. Serve airag alongside bansh or buuz as part of a traditional summer meal.
Storage: Store in a sealed container in the refrigerator for up to 5 days, though flavour and effervescence are best fresh.
Reheating: This drink is served cold or at room temperature and is not reheated.
Nutrition: Per serving (approx.): 60 kcal, 2 g protein, 1 g fat, 8 g carbohydrate.
FAQs:
Q: Is airag alcoholic?
A: It contains a small amount of alcohol from fermentation, though it is much
Q: Can airag be made with cow’s milk?
A: A similar drink called tarag is traditionally made with cow’s
- Fresh mare's milk (or a substitute such as cow's milk for a home approximation) — 8 cups (1.9 litres / 64 fl oz)
- Existing airag or a live kefir/yoghurt starter culture — 1/2 cup
Please log in to leave a comment.