Dairy
Airag Style Ferment
Airag-style ferment is the yoghurt-adjacent mare-milk tradition of Mongolia and neighbouring steppe cultures: lightly sour, often gently sparkling, low-alcohol fermented horse milk churned or agitated during fermentation. It is food, drink, and cultural staple more than a supermarket cup yoghurt. Consume fresh and cold when authentic; commercial analogues vary widely. Do not cook as Greek yoghurt. Treat as a living beverage with variable acidity and mild fizz. Travellers and specialty importers encounter it more than general grocers.
Also known as: Airag, Kumis
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Characteristics
Preparations
Traits
History
Airag was central to Mongol steppe diet and hospitality.
Neighbouring peoples maintained kumis and airag-type mare ferments as seasonal staples.
State dairies and households continued airag production alongside modern dairy.
Cultural promotion of airag reinforced its identity beyond generic yoghurt labels.