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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
A traditional Mongolian technique of fermenting horse milk to produce a slightly sour and effervescent beverage.
Origin: Mongolian (Centuries-old tradition) — Mongolian steppes
See full technique reference →Airag fermentation involves the action of lactic acid bacteria, which convert milk sugar into lactic acid, producing carbon dioxide gas and giving airag its characteristic effervescence. The process requires specific temperatures and sanitation to avoid off-flavors and spoilage.
Primary Reaction
Lactic acid fermentation
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