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The Food of the Nomads
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Tarag - Тараг


Mongolian Yoghurt


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


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).