Tsagaan Idee: Discovering Mongolia’s Traditional Dairy Products

Last updated 5 months ago by Jessica Brooks | Published: October 16, 2024

 Tsagaan Idee: Discovering Mongolia’s Traditional Dairy Products

Mongolia boasts one of the largest contiguous areas of grassland in the world, with approximately 73% of its land classified as grassland (World Bank, 2018). This vast expanse is why livestock herding remains a fundamental aspect of Mongolian life. With around 70 million head of livestock, herders primarily rely on these animals for sustenance, obtaining both meat and milk. The milk is further transformed into Tsagaan Idee (White Food)—a collection of Mongolia’s traditional dairy products.

The Importance of the Seasons

Summer marks a critical time for Mongolia, as it typically brings the majority of the year’s rainfall, resulting in lush grass growth across the steppe. During this season, herders move their livestock to richer pastures, allowing the animals to fatten up in preparation for the harsh winters. This season is also known as the White Season, dedicated to processing milk into various dairy products.

Mongolia’s traditional dairy products can be broadly classified into fat or protein-based varieties, as well as fermented options. From sun-dried curds known as aaruul to the famous airag (fermented mare’s milk), these products reflect the resourcefulness and ingenuity of Mongolian herders. When the quantity of milk or by-products is insufficient for processing, it is allowed to sour naturally over several days before being treated.

For travellers to Mongolia, many Tsagaan Idee products are truly unique! Here are some of our favourites:

Orom – Clotted Cream

Orom is an essential component for an afternoon tea that’s hard to beat. This luxurious clotted cream is created by boiling milk to separate the cream, with yak or camel milk (if you’re in the Gobi) considered the best due to its high-fat content. Enjoy it spread on a thick slice of bread, ideally paired with jam or, in a pinch, just a sprinkling of sugar.

Khailmag – Caramelised Clotted Cream

If Orom is one of the finest dairy products, then Khailmag takes the crown. This sweet treat is essentially caramelised clotted cream. The cream is heated, then combined with sugar, flour, and sometimes raisins, creating a decadent delight that’s perfect for dessert.

Aaruul – Hard Curds

Aaruul is made from strained yogurt, with the resulting solids pressed between heavy stones or wooden boards and then cut into various shapes. Left to dry in the sun and wind, these curds offer a delightful blend of sour and sweet flavors. Aaruul is particularly important during the winter and spring months when fresh milk is scarce.

Tarag – Yoghurt

With an abundance of milk, yoghurt is a staple in Mongolian households. Families in the countryside often make their own by warming milk to a boil, adding a small amount of yoghurt, and allowing it to stand overnight in a warm place. The result is a creamy, tangy yoghurt that complements many dishes.

Airag – Fermented Mare’s Milk

Airag is one of Mongolia’s most iconic beverages. Often referred to as a meal in itself, herders frequently consume airag instead of solid food during the summer months. Known as koumiss in other Central Asian countries, airag is made by milking mares 6-7 times a day, starting in early July. The milk is placed in a large skin sack or modern plastic barrel and pummelled with a wooden masher to aid fermentation, with the stirring process repeated regularly. Airag has an alcoholic content of approximately 1.5-2.3% and is said to stimulate metabolism.

Dembee is a traditional Mongolian drinking game that incorporates improvisational singing and is played among participants sharing a vat of airag (fermented mare’s milk). While variations exist depending on the region and the number of players, the core of the game remains the same: the loser must drink a bowl of airag. Although it may not be particularly beginner-friendly, participating in Dembee is an unforgettable experience—just be prepared, as it might lead to a bit of a hangover!

Shimiin Arkhi – Traditional Vodka

Described by one guest as smelling “like yak,” Shimiin Arkhi is Mongolia’s traditional vodka. Surprisingly, many herding families own their own stills! This vodka is made by heating milk, yeast, and yogurt culture in an open vat above a cooking pot, allowing condensation to drip into a collecting bowl. The distillation process results in “milk vodka,” with an alcohol content ranging from 10% to 20%.

Whatever you choose to savour on your journey through Mongolia, be sure to try some of its famous vodka, often made from local wheat or barley. Raise a toast to your traveling companions, your Mongolian team, and the stunning landscapes of this remarkable country. Toktoi! (Cheers!)

For more on Mongolia’s traditional cuisine, check out our blog post: Mongolian Cuisine: A Taste Of Heritage.

Join Us!

If you’re inspired to dive deeper into Mongolian cuisine consider signing up for one of our Ulaanbaatar cooking lessons! As well; as the experience,  you’ll receive our 24-page Mongolian recipe guide, including links to recipes for some of Mongolia’s most famous dishes. Alternatively, we can adjust it to an one-hour cooking lesson via Skype at a pre-arranged date and time with members of the EL team. Learn more at Eternal Landscapes Cookery Class One Day Tour.

If our informal blog posts pique your interest, why not explore Mongolia with us? Discover our range of tour experiences, including our Food of the Nomads tailor-made adventure at Eternal Landscapes Mongolia Tours.