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Fermented milk from Mongolia
Boiled cow or yak milk, often the skim left after making urum cream, is seeded with culture from the last batch and stirred with a wooden plunger like airag. Lactic bacteria sour it and yeasts make it fizzy and lightly alcoholic in about a day.
A short entry: the sources we found record only what is said here about Isgelen tarag itself.
| Cow or yak milk, boiled | Often the skim left after urum is made[mongolfood] |
| Culture kept from the last batch | Added once the milk has cooled to hand temperature[mongolfood] |
| Starter | backslop: culture kept from the last batch |
Total time across the recorded steps: 24 h
What changes: The milk is boiled, often after its cream is skimmed off
Output: boiled skim 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
Boiled cow or yak milk, often the skim left after making urum cream, is seeded with culture from the last batch and stirred with a wooden plunger like airag. Lactic bacteria sour it and yeasts make it fizzy and lightly alcoholic in about a day. Made in 3 steps over 24 h. The longest step, ferment with regular stirring, takes 24 h (Mongolfood.info). Lactobacillus helveticus, L. kefiri, L. fermentum, L. paracasei and L. acetotolerans and Yeasts, which make carbon dioxide and alcohol do most of the fermenting.
| Main step | 24 hReported[mongolfood] | Ferment with regular stirring |
|---|
Isgelen tarag is stirred like airag, so yeasts grow and it turns fizzy and alcoholic.
Made from boiled milk and fermented by a culture of Lactobacillus bacteria and yeast. A recipe page puts its alcohol at about 2 %.
Every number is labelled with how it is known. How this atlas is made
