1. Mongolia is a country with diverse geographical features and holds several impressive world records. With a population of 3.3 million people residing in an area of 1.5 million square kilometers, Mongolia has set a world record for the largest area per capita. 2. The country is home to various mountain ranges, with the highest peak being the "Friendship" peak of Altai five bogd, standing at 4374 meters. In contrast, the shore of Khokh Lake, at 560 meters below sea level, is the lowest point in Mongolia. 3. The Mongolian Altai Mountains house the westernmost point, Moolt Mountain, at an altitude of 3243.6 meters. The easternmost point lies 7.1 kilometers northeast of Soyolz mountain, featuring a wooded nose with the border mark 539 of the elevation 1290. The northernmost point is the Mongolia Shary Pass of the Great Sayan Range. 4. The first point of the border, Orvog Cape, is Bor head. On the eastern edge of Khuvsgul Lake, the mountain with the longest name in Mongolia is S
Mongolian airag, also known as kumis, is a traditional fermented dairy product made from mare's milk. It is a staple of Mongolian cuisine and is consumed widely throughout Mongolia and neighboring countries such as Kazakhstan and Kyrgyzstan.
The history of airag dates back to the time of the Mongol Empire, when it was believed to have been consumed by Genghis Khan and his soldiers. At that time, airag was considered to be a nutritious and energizing beverage that provided sustenance during long journeys and battles.
To make airag, mare's milk is first collected by hand from lactating mares, typically during the summer months when the animals are out grazing in the pastures. The milk is then poured into large leather bags called khurs, which are hung from the rafters of a yurt or other traditional dwelling. The bags are left to ferment for several hours or overnight, during which time lactic acid bacteria in the milk begin to convert lactose into lactic acid.
After the initial fermentation, the milk is agitated by hand or with a traditional wooden paddle called a buluur in order to break up the curd and improve the consistency of the airag. The milk is then left to ferment for several more days, during which time it develops a slightly sour and tangy flavor and a frothy texture. The final product typically has an alcohol content of around 2-3%, making it a mildly alcoholic beverage.
Mongolian airag has a number of health benefits, as it is high in protein, vitamins, and minerals. It is also believed to have a number of medicinal properties, including the ability to improve digestion, boost the immune system, and promote overall health and well-being.
Traditionally, airag is consumed in large quantities during the summer months, when it is considered to be particularly refreshing and invigorating. It is often served at social gatherings and festivals, where it is typically accompanied by traditional Mongolian foods such as meat dumplings (buuz) and fried bread (boortsog).
In recent years, Mongolian airag has become increasingly popular outside of Mongolia, particularly in countries with large Central Asian populations such as Kazakhstan and Russia. It is also beginning to gain recognition in the Western world as a unique and flavorful beverage that is both nutritious and refreshing.
Despite its growing popularity, however, airag remains a niche product that is difficult to find outside of Mongolia and other Central Asian countries. This is due in part to the fact that it has a relatively short shelf life and must be consumed quickly once it is made. Additionally, the traditional methods used to make airag are time-consuming and labor-intensive, which can make it difficult to produce on a large scale.
In recent years, efforts have been made to modernize the production of airag in order to make it more accessible to consumers around the world. One approach has been to use commercial starter cultures to speed up the fermentation process and improve the consistency of the final product. Another approach has been to package airag in modern, airtight containers that can extend its shelf life and make it easier to transport and store.
Despite these modernizations, however, many traditionalists argue that the best airag is still made using the traditional methods that have been passed down for generations. For them, the taste of airag is inseparable from the cultural and historical traditions that surround it, and any attempt to modernize or commercialize the production of airag risks diluting its unique flavor and character.
In conclusion, Mongolian airag is a traditional fermented dairy product that has been consumed in Mongolia and neighboring countries for centuries. It is made from mare's milk and has a slightly sour and tangy.