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Fermented milk from Mongolia, Inner Mongolia
Airag is Mongolian fermented mare milk, a mildly alcoholic, sour and fizzy drink. Fresh mare milk is mixed with old airag at about 20 % in a bag made of animal hide and beaten regularly while it ferments at 20–30 °C. Lactobacilli turn the milk sugar into lactic acid and yeasts make alcohol and carbon dioxide; Ulaanbaatar samples held 1.44–2.33 % alcohol.
| Fresh mare milk | Unpasteurised[choi2016] |
| Old airag, as starterAbout 20 % of the milk | Airag made the previous year or freshly made airag[choi2016] |
| Starter | backslop: about 20 % old airag |
Total time across the recorded steps: 24 h – 2 days
What changes: Starting material: fresh raw mare milk
Output: fresh raw mare milk.
Microbes at work in this step
Not documented for this step.
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
Airag is Mongolian fermented mare milk, a mildly alcoholic, sour and fizzy drink. Fresh mare milk is mixed with old airag at about 20 % in a bag made of animal hide and beaten regularly while it ferments at 20–30 °C. Lactobacilli turn the milk sugar into lactic acid and yeasts make alcohol and carbon dioxide; Ulaanbaatar samples held 1.44–2.33 % alcohol. Made in 4 steps over 24 h – 2 days. The longest step, beat regularly while it ferments, takes 24 h – 2 days (Guo L. et al. 2021) and runs at 20–30 °C (Choi S.-H. 2016). Lactobacillus helveticus and Yeasts do most of the fermenting.
| Main step | 24 h – 2 daysReported[guo2021] | Beat regularly while it ferments |
|---|---|---|
| Temperature | 20–30 °CReported[choi2016][guo2021] | Beat regularly while it ferments |
| Acidity | pH up to 4Reported[choi2016] | Beat regularly while it ferments |
Airag is made from mare milk, which is high in lactose, and it holds more alcohol than kefir (1.44–2.33 % against 0.5–1.0 %). It ferments in a hide bag with old airag as starter and is beaten regularly instead of being left to set.
Choi 2016 says airag is made from unpasteurised mare milk, while a 1990 FAO sheet has the milk heated to 65 °C for 30 minutes first. Natural fermentation gives very variable lactose, alcohol and acid between samples (Choi 2016). The CDC says raw milk and products made from it can carry Campylobacter, Cryptosporidium, E. coli, Listeria, Brucella and Salmonella, and that children under 5, adults over 65, pregnant women and people with weakened immunity are at higher risk of serious illness.
Every number is labelled with how it is known. How this atlas is made
FAO's 1990 survey of traditional milk products describes airag as a traditional product of Mongolia, made for several centuries. Choi (2016) notes the tradition of drinking it as a staple in summer.
