Airag

Known in other parts of Central Asia as koumiss, this mildly alcoholic beverage made of fermented mare's milk is widely consumed by Mongolians in the summer and autumn months, often taking the place of a meal. The mare's milk is boiled then left to cool, whereupon it is poured into a cowhide sack known as a XO'XU'U'R, then beaten repeatedly to assist its fermentation. The starter for the first airag of the season is generally a quantity of frozen or dried airag from the previous year; otherwise goat yoghurt (TARAG) or fermented millet, rhubarb or Agriophyllum may be used. In some regions rhubarb is in fact known by the name airgana, due to its connection with the beverage airag. In addition to possessing significant nutritious qualities, airag has been scientifically proven to be of therapeutic benefit. Airag is also used in making offerings during ritual festivities, ritual blessings, and religious or state ceremonies.

There are 0 attachment(s) stored for this page.