Tarag

Yoghurt

Preparation

The Mongolians use milk from cattle and yaks to produce yoghurt, or sometimes from goats or sheep. First the milk is boiled. Most often only the low fat milk remaining after the preparation of Urum is used. The lactic acid bacteria culture stored from last time is added when the milk has cooled down to hand temperature. It will take a few hours until the fresh yoghurt is finished.

Use

Yoghurt is often consumed just by itself. Adding fruit or berries may make it even tastier.

Yoghurt will often be fermented to Isgelen Tarag (Kefir) and then distilled to Mongol Arkhi (milk liquor).

		All Mongolian Recipes The Food of the Nomads
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