The traditional technique of preparing the dairy milk products
Title
The traditional technique of preparing the dairy milk products
Alternative Title
Цагаан идээ бэлтгэх уламжлалт арга
Publication Type
Language
mon
eng
Location
Mongolia
Keywords
Food
Milk
Processing milk
Food making
Livetsock
Relevance to ICH Safeguarding
ICH Genre
Description
The most popular Mongolian food and drink include milk from five types of domestic animals and dairy products derived from it. There is a general tradition of producing milk and dairy products, depending on the nature and climate of each region. First, boil fresh milk to separate the milk and skim cream to make butter. The boiled milk is used for making fermented yogurt (tarag) and fermented milk (airag)
it’s also distilled to make a traditional alcohol beverage (shimiin arkhi), and filtered curds are used to make soft or dried curds (aarts, aaruul). Raw and cooked milk is fermented to make soft and dried cheese (byaslag, eezgii). The peculiarity of traditional Mongolian dairy technology is that it produces a wide range of dairy products using basic raw materials and does not produce waste. Herders have learned which types of milk and beverages are best for their dairy products. Sheep and yak milk is rich in fat and protein, so it is usually used to make sour cream, butter, curd, cheese, and eezgii
because camel’s milk is high in protein and sweet, it’s used for sour products and beverages
and as mare’s milk is less protein-rich and sweeter, it’s used only to make airag (fermented mare milk). The heritage element “Traditional technique of preparing dairy products” is registered in the ”Traditional methods and techniques” domain of the National Representative List of Intangible Cultural Heritage of Mongolia.
Publisher
National Center for Cultural Heritage
Place of Publication
Mongolia
Date of Publication
2022
Academic Field
heritage management
Community/Ethnic Group
Mongolia
Active Contribution
Mongolia, FY 2024