Shimiin Arkhi
Mongolian Recipe for Tsagaan Sar feast
Shimiin Arkhi
Mongol Arkhi is usually made from further distillations of Isgelen Tarag, which itself is distilled from Kefir, a fermented yoghurt from the milk from cattle and yaks, though sometimes Airag from mare's milk is used to make Arkhi. Like Airag, Isgelen Tarag has only about 2% alcohol, but the second distillation increases it to 10-12%. The clear beverage is served cold and is drunk undiluted all at once. This is not sipping whiskey.
Preparation
The Kefir is placed in a wok on the stove. A special vat without top and bottom is placed on top of the wok. In the center of the vat, a collector bowl is connected to a wooden channel leading out through the wall. On top of the vat, a second wok serves as a lid, filled with cold water.
When the wok is heated, the kefir vaporizes, with the alcohol moving first. The steam condenses when it touches the cold lid, and the convex shape leads it to drip right into the collector in the center. The wooden channel leads the condensate into a jar or bottle.
The cold water on top is replaced twice. The first round gives the highest quality liquor, the third and last round the lowest.
Source
All Mongol Food
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Posted Feb 16, 2008 - 12:48 , Last Edited: Feb 16, 2008 - 12:51
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