All Mongolian Recipes
The Food of the Nomads
|| Contact | Sitemap | Search|
Dried mass of cheese.
Cook the milk, and add a little Kefir, like with the preparation of Byaslag (cheese). But after curdling, keep everything cooking until all liquid has gone. Roast the dried mass a little more, until it turns into small pieces of golden color. The final product is dry enough to be stored in a sack of cloth (at least in the dry mongolian climate).
Eezgii serves as a snack for nibbling in between. The taste is slightly sweet, with a grainy or floury texture on the tongue.