Dairy products

One of the most important elements of the Mongolian culinary tradition is the processing of dairy products, known as cagaan idee or "white foods"; these include clotted cream, dairy fat, various forms of dried and wet milk curds, yoghurt, fermented dairy beverages, cheese, and even distilled alcoholic spirits. The Mongols rarely consume milk as a drink on its own, but use it in the preparation of milk tea, XYARAM, CIIDEM, and other beverages, or ferment it to produce AIRAG (koumiss) or TARAG (thin yoghurt). Occasionally small quantities of milk - typically no more than a bowlful - may be boiled and drunk in the morning or evening.

Cream products include O'RO'M (clotted cream), ZO'O'XII, CO'CGII, XUTGUUD, XAILMAG, CAGAAN TOS, SHAR TOS, and XUSAM.

Fermented dairy products include TARAG (yoghurt), XOORMOG, CAGAA, EEREM, AARC, AARUUL, XURUUD, BYASLAG, EEDEM, BOZ, and EEZGII.

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