Authentic Mongolian Tarag: A Traditional Fermented Milk Recipe

Ingredients

  • 1 gallon of fresh cow's milk
  • 1/4 cup of kefir grains
  • 1 large glass jar
  • Cheesecloth or a clean tea towel
  • Rubber band
  • 1 large bowl
  • 1 plastic or wooden spoon

Steps and instructions

  1. Pour the fresh milk into the large glass jar.
  2. Add the kefir grains to the milk in the jar.
  3. Stir gently with a plastic or wooden spoon.
  4. Cover the jar with the cheesecloth or tea towel and secure it with a rubber band.
  5. Let the jar sit at room temperature for 24 to 48 hours.
  6. After the fermentation time, strain the kefir grains from the milk using a cheesecloth or a fine mesh strainer.
  7. Transfer the fermented milk (now tarag) into a bowl. The liquid that passes through the strainer is the tarag.
  8. Store the tarag in the fridge and consume within a week.
  9. Rinse the kefir grains with fresh milk and repeat the process for the next batch.

Tools for making

  • Large glass jar - This will be used to ferment the milk and kefir grains.
  • Cheesecloth or clean tea towel - It will be used to cover the jar during fermentation to prevent contamination while allowing airflow.
  • Rubber band - This will secure the cheesecloth or tea towel over the jar.
  • Large bowl - The bowl will be used to strain the tarag from the kefir grains after fermentation.
  • Plastic or wooden spoon - This utensil is used to stir the milk and kefir grains together.

Recipe variations

  • Use goat's milk or sheep's milk instead of cow's milk for a different flavor profile.
  • Experiment with different ratios of kefir grains to milk to achieve varying levels of tanginess.
  • Add flavorings such as vanilla extract, cinnamon, or honey to the tarag before storing it in the fridge.
  • Create a savory version by adding herbs and spices like dill, garlic, or parsley.
  • Blend the tarag with fresh fruits or berries to make a delicious and creamy smoothie.
  • Use the tarag as a base for salad dressings or as a tangy substitute for sour cream in various recipes.
  • For a thicker consistency, strain the tarag for a longer period of time or use a double layer of cheesecloth.

Recipe overview

Tarag, a traditional Mongolian fermented dairy product, is both refreshing and rich in probiotics. This recipe offers a simple and authentic approach to making this nutritious beverage at home. Using just fresh cow’s milk and kefir grains, you'll be able to replicate the traditional fermentation process and produce your own homemade Tarag in just a couple of days. The process involves fermenting the milk and grains at room temperature, straining the mixture, and then chilling the resulting beverage. It's a simple, hands-on recipe that produces a wholesome and tangy beverage, enjoyed just as the Mongolians do! Enjoy your homemade Tarag within a week of making it, and continue the process with the same kefir grains for your next batches.

Common questions

  1. How long does it take for the milk to ferment?
    It takes 24 to 48 hours for the milk to ferment and turn into tarag.
  2. Can I use any type of milk?
    While fresh cow's milk is traditionally used for making tarag, you can experiment with other types of milk such as goat's milk or sheep's milk.
  3. Where can I get kefir grains?
    Kefir grains can usually be obtained from specialty health food stores, online retailers, or through fellow kefir enthusiasts who are willing to share.
  4. How do I know when the tarag is ready?
    You can taste the tarag to check its tanginess. The longer you let it ferment, the tangier it will become. It's a matter of personal preference.
  5. Can I reuse the kefir grains?
    Absolutely! Kefir grains can be reused to make multiple batches of tarag. Simply rinse the grains with fresh milk after each batch to refresh them.
  6. How should I store the tarag?
    Once the tarag is ready, store it in a sealed container in the refrigerator. It is best consumed within a week.

Serving dishes and utensils

  • Serving Glasses - Glassware for serving the tarag.
  • Spoons - Utensils for scooping and stirring the tarag.
  • Strainer - Used to strain the kefir grains from the tarag.
  • Bowl - Container for transferring and storing the tarag.
  • Cheesecloth or Tea Towel - Used to cover the jar during fermentation and strain the tarag.

Origin stories

Tarag, a traditional Mongolian beverage, is a staple found in many Mongolian homes and holds immense cultural significance. Originating from the nomadic era, Tarag was a way for the Mongolians to preserve their milk, considering the scarcity of resources in the harsh Mongolian climate. A fermented milk drink, Tarag, is not only consumed as a regular beverage but also plays a crucial role in Mongolian festivals and rituals. One can easily imagine a Mongolian herder, stirring his kefir grains into the milk under the vast expanse of the blue Mongolian sky, a testament to the resilience and resourcefulness of the Mongolian culture. Even today, Tarag remains a symbol of hospitality, with Mongolian families offering it to guests as a welcome gesture.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.