The Mongolian Diet

Milk remains a staple in the Mongolian diet, however. It is also consumed as: yoghurt; milk wine (i.e., fermented milk, the most prized of which is fermented mare's milk, which can be further fermented into a frothy, beer-like drink called airag); milk tofu (a process involving coagulated, fermented milk, where the dry parts are separated and form into a stiff, tofu-like texture); sour milk (i.e., "buttermilk"); a cottage-cheese like product derived as a "waste product" from the production of certain types of butter; milk tea (aka Mongolian Tea, the most important beverage for Mongolians who live - either all or part of the year - in the traditional manner), which is made by boiling crushed brick tea for a few minutes, then slowly adding milk (1 part milk to 3-6 parts tea) while stirring constantly; and of course as butter itself, which comes in several varieties depending on how it is made and the animals from whence it comes. Sometimes the thick cream of milk is cooled and eaten as-is, with a spoon, or parts of it are skimmed off forming naipizi, or "milk skin", which tastes like a cross between butter and cream, and also eaten as-is.

Editor: Feng Hui

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