Mongolian White food - Milk products

Mongolian cuisine can rightfully be considered one of the main attractions of the country. To better know the customs and preferences of the Mongolian people, you must definitely try the local dishes. However, it should be noted that the traditional cuisine of the Mongols, developed under the strong influence of a nomadic lifestyle.

The daily diet of indigenous Mongols, including fatty nutritious foods, is very well suited to local natural, climatic conditions and is associated with cattle breeding. The main foods are meat (lamb, less often horse meat, beef) and milk (tea with milk, dried cottage cheese "aarul", cheese "byaslag", yogurt "tarak", ghee "Shar Tos", koumiss “Airag”, milk vodka “arkhi”).

The "white food" of the Mongols

One of the main component of the Mongolian cuisine is dairy products, which are usually called "white food". The basis of the Mongolian diet in winter and spring is meat, and in the summer and autumn in food they give preference to dairy products. Such customs have developed as a result of a nomadic lifestyle. Indigenous people believe that “white food” is necessary for the stomach to rest after several months of eating and digesting fatty meat dishes.

A variety of dairy products are very popular among the Mongolian people. All types of milk are used in food - mare, cow, camel, goat, sheep, and for each type of milk there is its own use. Butter, cheese and yogurt are made from sheep and cow's milk, koumiss and vodka are made from mare's milk. Milk was consumed after prolonged boiling. In each dwelling (or yurt) it is customary to cook various cheeses: soft and hard, white and yellow (from boiled milk), unsweetened Mongolian "yoghurts", cottage cheese.

Aruul is considered to be one of the most popular and important dairy product. Dried aruul is made from any milk - camel, cow, sheep, goat. It is a dried cottage cheese, which can be stored all year round, without losing its taste and vitamin qualities. This product is very important for nomads. The owner of the yurt can present guests with pieces of dried cottage cheese as a treat, which can be very useful on a long journey across the endless steppes. To prepare aruul, the milk is heated until it coagulates, then it is well filtered. The resulting curd mass is rolled out, divided into small pieces and dried in the sun until completely hardened. The constant use of the aruul, according to the Mongols, gives the teeth cleanliness and strength.

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