TimT
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- Joined
- 26/9/13
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So my mother in law is giving a presentation on all things Mongolia soon, and in an effort to help her we've all hit the books and found a number of weird-ass (or yak, or goat) Mongolian ferments.
Mongolian cheese! There's Aaruul, milk that's been left to curdle naturally, then left out in the sun to dry. Byaslag - curdled with kefir, not rennet (and thus containing yeast). Again left to dry in the sun. (Can't walk into a shop in this country and say 'I would like Byaslag', can you? Oh wait....)
But what really gets me are the brews. They're all made of milk too! There's Kumis, which sounds mostly like a lacto-ferment. And then there's Arkhi, which seems to be essentially a distillation - from the run off, apparently, they make Aaruul. Though not that I'm going to mention that , because, being a distillation, it's something we don't mention on this site. Don't mention it.
It all sounds incredibly cool. Has anyone made Kumis? Taken a sup of the Arkhi? Actually, I'm kind of interested in doing one of the cheeses.
In conclusion, the end.
Mongolian cheese! There's Aaruul, milk that's been left to curdle naturally, then left out in the sun to dry. Byaslag - curdled with kefir, not rennet (and thus containing yeast). Again left to dry in the sun. (Can't walk into a shop in this country and say 'I would like Byaslag', can you? Oh wait....)
But what really gets me are the brews. They're all made of milk too! There's Kumis, which sounds mostly like a lacto-ferment. And then there's Arkhi, which seems to be essentially a distillation - from the run off, apparently, they make Aaruul. Though not that I'm going to mention that , because, being a distillation, it's something we don't mention on this site. Don't mention it.
It all sounds incredibly cool. Has anyone made Kumis? Taken a sup of the Arkhi? Actually, I'm kind of interested in doing one of the cheeses.
In conclusion, the end.