Key Parameters
Temperature
20°C
15°C - 25°C
Time
10 days
7 days - 14 days
Equipment
Airtight vesselsCheesecloth or butter muslinLarge potSpoons and utensilsStorage containers
Steps
- 1.
Boodog (Mongolian stone-grilled meat) (Mongolia): Airag tenderizes meat and imparts tangy flavor when used as marinade
- 2.
Tarag (fermented yogurt drink) (Central Asia): Blended with airag for layered fermentation complexity
- 3.
Kumis-based soups (Kazakhstan): Acidic airag balances rich meat broths