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Cheese from Mongolia
Milk is soured into tarag (yoghurt), then heated until the curd separates. The curd is drained and pressed in a cloth bag, cut or moulded into small pieces, and dried in the sun and wind until hard. It is eaten as a long-keeping snack.
| Whole milk (cow, yak, goat or camel) | Horse milk would not form a curd when fermented[daginder2015] |
| Tarag starter, or sour yoghurt and whey | A thermophilic yoghurt culture (Streptococcus thermophilus and Lactobacillus delbrueckii) in the thesis trials[daginder2015][jargal2024] |
| Sugar, or dried sea buckthorn or goji berriesoptional | Added to the curd before it is cut and dried[daginder2015] |
| Starter | sour yoghurt (tarag) and whey added to heated milk in the traditional method; a freeze-dried thermophilic yoghurt culture in the thesis trials |
Total time across the recorded steps: 4.2 days – 5.2 days
What changes: Warm milk with a starter sets and sours into tarag
Output: tarag (yoghurt).
Microbes at work in this step
thermophilic lactic acid bacteria sour and set the milk
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Milk is soured into tarag (yoghurt), then heated until the curd separates. The curd is drained and pressed in a cloth bag, cut or moulded into small pieces, and dried in the sun and wind until hard. It is eaten as a long-keeping snack. Made in 5 steps over 4.2 days – 5.2 days. The longest step, dry in the sun and wind, takes 4–5 days (Jargalsaikhan A 2024) and runs at 44–55 °C (Jargalsaikhan A 2024). Predominant lactic acid bacteria across 66 samples of Mongolian dairy products does most of the fermenting.
| Main step | 4–5 daysReported[jargal2024] | Dry in the sun and wind |
|---|---|---|
| Temperature | 44–55 °CReported[jargal2024] | Dry in the sun and wind |
| Acidity | pH 4.7–5Reported[jargal2024] | Heat until the curd separates |
Aaruul is dried in the sun and wind. Hard chhurpi is smoked over a fire, and Kazakh qurt is salted and rolled into balls. Byaslag is the same kind of curd pressed but eaten fresh, not dried.
A 2015 thesis says boiling and drying kill the lactic bacteria of the tarag, and that aaruul has a long shelf life. Sun-drying in the open leaves the curd open to dust and insects. In one study, aaruul and other dried Mongolian foods (11 samples) had no detectable aflatoxin.
Every number is labelled with how it is known. How this atlas is made
Wilkin and colleagues (2020) write that historical Chinese documents record dairy foods eaten in the Xiongnu period (about 200 BC to 100 AD), including dried curds from ruminant milk (aaruul).
