The traditional technique of preparing the dairy milk products

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Author(s)

en National Center for Cultural Heritage

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

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.

Keywords

Food

Milk

Processing milk

Food making

Livetsock

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