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Fermented milk from Mongolia, Inner Mongolia
Tarag is the everyday soured milk of Mongolia, made from heat-treated cow, goat or yak milk, fermented naturally in a traditional container. Lactobacillus delbrueckii was the predominant species in 26 Mongolian samples, where mare's-milk airag was dominated by L. helveticus.
A short entry: the sources we found record only what is said here about Tarag itself. Its own sources do not record how it is made, so the steps and scenes below are those of Airag, the closest documented fermented milk ferment, shown as a guide to the method, not as a record of Tarag.
| Cow, goat or yak milk | Often a mixture of milks of different animals[oki2014][kochetkova2022] |
Total time across the steps of Airag: 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
Tarag is the everyday soured milk of Mongolia, made from heat-treated cow, goat or yak milk, fermented naturally in a traditional container. Lactobacillus delbrueckii was the predominant species in 26 Mongolian samples, where mare's-milk airag was dominated by L. helveticus. Lactobacillus delbrueckii, the predominant lactic species in 26 Mongolian tarag samples and Lactobacillus helveticus and Streptococcus thermophilus do most of the fermenting.
| Temperature | 23–25 °CReported[kochetkova2022] | Leave the milk to sour |
|---|
Tarag is the cow, goat and yak milk counterpart of airag; its predominant lactic species in 26 samples was L. delbrueckii, while L. helveticus predominated in airag (Oki 2014).
Every number is labelled with how it is known. How this atlas is made
