Thick, tangy fermented milk yogurt made from cow, yak, or goat milk. Eaten plain, with sugar, or mixed with dried curds as a summer refreshment.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: ceramic bowl
Garnishes: drizzle of honey
Accompaniments: aaruul crumbles
Instructions
-
1
Heat milk to 80C, just below boiling. This pasteurizes and denatures proteins for thick yogurt.
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2
Cool milk to 40C, warm to the touch but not hot.
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3
Stir in yogurt starter gently but thoroughly.
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4
Pour into a warm container, wrap in blankets or thick cloth to maintain warmth.
-
5
Let ferment undisturbed 8-12 hours in a warm spot until set and tangy.
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6
Refrigerate or serve at cool temperature. Reserve some as starter for the next batch.
Did You Know?
Mongolian herding families maintain yogurt starters that have been passed down through generations, some reportedly centuries old.
Chef's Notes
Equipment Tips
- pot
- warm container or thermos
- clean cloth
Garnishing
drizzle of honey
Accompaniments
aaruul crumbles
The Story Behind Tarag
Tarag is central to the Mongolian summer dairy season when milk is abundant. Nomadic families transform fresh milk into yogurt daily, maintaining living cultures that are treated as precious family heirlooms. The fermentation preserves milk naturally while creating beneficial probiotics. In summer, tarag is consumed at every meal, often diluted with water as a refreshing drink. The practice of continuous yogurt fermentation connects modern Mongolian families to thousands of years of dairy tradition on the steppe.
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