What is Mongolian Airag?

Airag, or Ayrag, is the traditional Mongolian fermented mare's milk alcoholic drink. It is a popular beverage traditionally produced in central Asian regions including Kazakhstan, Krygyzstan, some central regions of Russia and Xinjiang, Inner Mongolia and Qinghai of China as well as Mongolia.

The basic airag-making technique consists of milking the mares, cooling the fresh milk, and repeatedly churning it inside the khokhuur – over 500 times – with starter left inside to assist fermentation. During fermentation, regular beating, and storage temperature at 20–30 °C are required in order to produce acid, ethanol and flavors.

Traditionally, the Mongols place the Khukhuur next to the entrance of the ger, so anyone entering or leaving the ger can give the drink a stir.

A nutritious and easily digestible beverage, airag is an important part of the daily diet of Mongolians and has also been proven to be effective for curing certain diseases. The Airag is extremely nutritious, slightly alcoholic, and contains many healthy bacteria, which strengthens the immune system apart from promoting digestion.

Rich in vitamins and minerals and containing less than 3% alcohol, it is a probiotic rife with healthy bacteria and promotes immune and digestive health. Additionally, the fermentation process converts the lactose in airag, making it safe for lactose intolerant people. Airag could substitute meals during warm months between mid-June and mid-September.

Airag is drunk a lot during the Naadam Festival and most other festivals in Mongolia like the New Year, and many other celebratory occasions.
What is Mongolian Airag?