The traditional technique of preparing the dairy milk products
| Author(s) | National Center for Cultural Heritage en Соёлын өвийн үндэсний төв |
|---|---|
| Title | The traditional technique of preparing the dairy milk products |
| Alternative Title | Цагаан идээ бэлтгэх уламжлалт арга |
| Publication Type | Audio-Visual Material |
| Language | mon eng |
| Location | Mongolia |
| Keywords | Food Milk Processing milk Food making Livetsock |
| Relevance to ICH Safeguarding | promotion |
| ICH Genre | food culture social practices |
| 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 |
| Contributor | Council for Cultural Heritage Networking and Communication |
| Active Contribution | Mongolia, FY 2024 |
| Data Collection Project | |