September 27, 2001 – Terelj

We visited the home of one of the camp's horsemen, where the wife of the horseman and their young daughter hosted us for some traditional Mongolian foods. Yak's milk was used to make cheese, which wasn't too bad. This was followed by a drink of 'airag' (fermented mare's milk), which is sometimes referred to as Mongolian vodka.

The Making of Airag

Mongolian herdsmen enjoy a fermented milk drink called Airag. Each summer after the mares have foaled, they are brought into the Ger camp with their young. The foals are caught and haltered then tied to a line and allowed time to get used to being tied. When this is accomplished, a celebration begins. Visitors are served special food, milk products and candy. Small children have races and the winners receive a prize.

During this time, women milk the mares about every 2 hours. Horses are called in and foals are allowed to drink for a minute to start the flow of milk, then the women milk into a bucket. Filled buckets are then poured into large leather bags and then hung on the wall inside the ger. Everyone who enters or leaves the ger is expected stir the milk as they pass. A long thick wooden stick is plunged up and down inside the bag. This is similar to hand churning cream into butter. Younger children count and practice their numbers as they do this. The milk is left in the bag to ferment over night. When morning comes, the airag is ready. Family members start their day with a drink before their daily chores begin.