Airag
Mongolian Recipe for Tsagaan Sar feast
Airag
Also known as koumiss, this is the famous fermented mares milk. Airag contains about 2% alcohol and has a slightly sour taste. Anytime you go to a Mongol home, you will be offered this drink. It is quite rude to refuse it, though a sip or two will fulfill your social obligation.
Preparation
First you have to milk the mare. This is not as easy as milking a cow. Kneeling on one knee, the milker props the pail, which is tied to his arm for support, on the other knee. He wraps one arm behind the mare's rear leg and the other arm in front.
A helper leads a foal to the mare to start the flow of milk and then removes the foal from the teat, but holds the foal so that it is still touching its mother's side, until the milker completes his task.
Once you have successfully milked your mare, you must filter the milk through a cloth and pour it into a Khukhuur, a large open leather sack, or a Gan, a larch wood vat. Then you must stir the milk with a wooden masher which incorporates the air that speeds the fermentation.
You need to keep up this stirring at regular intervals over the next day or two. If you'll place your container right by the door to your ger, then anyone coming or going will probably help you with this job.
Sources
All Mongol Food
wiki-Kumiss
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Posted Feb 16, 2008 - 12:43
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