蒙古食品

DeGaulle

一、奶制品

1. 黄油与奶酪系列

1）Urum

"White butter", clotted cream.
The milk of yaks (or in the Gobi camels) is best, because it contains more fat. The first few pictures show the production of Urum from yak milk.
PreparationHeat the milk on the stove, just below boiling. In regular intervals, lift a ladle full into the air, and let it splash back into the pot, to create foam.

Once there is enough foam, let the milk cool down slowly. After that it needs to rest over night. In the morning, a skin of about 1 cm clotted cream has formed, which gets taken off. Stored dry and cool (in a wooden vat or a sheeps stomach), Urum will stay palatable for a full winter season.

Cattle milk contains less fat, so the skin will be thinner. The following images show the resulting smaller amount of Urum.

UseUrum is often offered to visitors as a snack, or it goes into the mongolian tea. Of course it can also be put on a slice of bread instead of butter, even though bread is not a traditional mongolian food. And last but not least it can be further processed to create Khailmag (Caramel pudding)
By productsThe remaining skimmed milk gets used for various other products, primarily beverages such as Tarag (Yoghurt), Isgelen Tarag (Kefir) and Mongol Arkhi (milk liquor).
http://www.mongolfood.info/en/recipes/urum.html
Copyright © 2005-2006 Georg Mischler + Chuluun-Erdene

[ 本帖最后由 DeGaulle 于 2008-11-12 19:29 编辑 ]

DeGaulle

KhailmagCaramelized clotted cream (Urum).

PreparationHeat the Urum in a pan. The fat liquifies and seperates from the solid components. Add suger and flour, and mix on the stove to create a hevy pap. Scoop the liquid fat away and serve the finished Khailmag in a bowl.

ServingKhailmag is eaten with a small spoon like a creme or a pudding. It tastes similar to creme brulee, very tasty! It isn't a smooth creme, though, but is thicker and has a rougher texture.

ByproductsThe seperated fat ("shar tos", yellow butter) gets used as a fuel for the candles on the altar in the yurt. Sometimes it may also be used for frying Khuushuur to honor a special guest, or for roasting the flour that goes into the rice tea.

DeGaulle

AruulDried curds.

PreparationLeave the milk (usually from cattle, yaks, camels) to curdle. Lift out the solid components with a fine cloth and let as much of the liquid drip off. Then press the mass into a cake of a few cm height between two wooden boards, weighted down with stones.
Cut the solid cake into pieces of about 10 length. Arrange the pieces on a wooden board and put them into the sun for drying. In Mongolia, this happens on the roof of the yurt. A cover of fine white cloth will keep the birds away.
UseThe dried pieces can be stored almost indefinitively. They can get quite hard, so most people rather suck on than to bite. The taste may vary regionally and depending on the milk used, but usually includes a combination of sweet and sour.
Arul belongs to the most common travel provisions (next to Borts). The pieces are also a ready snack for the small (or larger) hunger at almost any time. Some sources cite Aruul as the primary reason that traditionally living mongolian people have very little troubles with their teeth. Apart from that, it is one of the core vitamin sources for the nomads.
Korkhoi Aruul"Worm Aruul" is a variation in the shape of Aruul. Don't press the fresh material, but process it with a meat grinder (available in every mongolian houshold) into small "worms". Arrange those in little heaps for drying. This type of Aruul is easier to chew (especially for children), but less suited for travel supplies.

DeGaulle

ByaslagCheese from milk of cattle, yaks, goats, or sheep.
Most commonly, the milk of yak and cattle is used. Goats and sheep are not milked in all places, but make for the most aromatic cheese. However, mongolian cheese doesn't get to ripen like its european counterparts, the overall taste is somewhat bland in comparison.

PreparationBoil the milk, and add a small amount of kefir (instead of "lab"). After the milk has curdled, lift out the solid components with a large cloth. Let most of the remaining liquid drip off, and press the mass between some wooden boards with a weight. The resulting "wheels" of cheese will have a round or approximately square shape of about 25 cm diameter and 5 cm height.
In a nomadic household, it is not possible to let the cheese ripen as it is done in the european tradition (storing, turning, salting, etc.). Instead, you can cut it into slices and dry them for better preservation.
UseFresh slices of cheeses are eaten as a snack. Dried cheese is rather hard, and often gets soaked in tea. Pieces of cheese may also be given into a soup.

DeGaulle

EezgiiDried mass of cheese.
PreparationCook the milk, and add a little Kefir, like with the preparation of Byaslag (cheese). But after curdling, keep everything cooking until all liquid has gone. Roast the dried mass a little more, until it turns into small pieces of golden color. The final product is dry enough to be stored in a sack of cloth (at least in the dry mongolian climate).
UseEezgii serves as a snack for nibbling in between. The taste is slightly sweet, with a grainy or floury texture on the tongue.

DeGaulle

2 奶饮料系列

Raw mare's milk is rarely consumed, because it usually leads to diarrhea in humans (on the other hand, that effect can be applied for medical treatment). Therefore almost all of it is turned into ayrag, the national beverage of the mongols.

All other milk beverages are based on milk of cattle, yaks, or camels (sometimes sheep or goats). In most cases, the "white butter" urum is taken away first and only the remaining smimmed milk gets processed further.


1）AyragFermented Mare's Milk (known as Kumys in other countries)

The mongolian beverage every traveller is talking about. The most important animal of the Mongols is the horse. Horses don't only serve as riding animals, the mare's milk also has a special significance. It is not consumed raw, because it usually leads to diarrhea in humans (on the other hand, that effect can be applied for medical treatment). Instead, it almost always gets fermented into Ayrag.
PreparationThe milk is filtered through a cloth, and poured into a large open leather sack (Khukhuur), which is usually suspended next to the entrance of the yurt. Alternatively, a vat from larch wood (Gan), or in modern times also from plastic, can be used. Within this container, it gets stirred with a wooden masher, in order to introduce air, and especially oxygen.
The stirring then needs to be repeated regularly over one or two days. Traditionally, anyone entering or leaving the yurt would do a few strokes. The added oxygen helps the fermentation process by a combination of lactic acid bacteria and yeast, similar to Kefir.
Use
Ayrag refreshens and sparkles softly on the tongue. It contains a small amount of carbon dioxide, and up to 2% of alcohol. The taste is slightly sour, but quite agreeable after getting used to it. The exact taste depends both of the characteristics of the pastures and the exact method of production. The beverage is a rich source of vitamins and minerals for the nomads.
Hospitality mandates to present a bowl of ayrag to each visitor. A Mongolian will normally empty it, but it is also ok to just take a sip and return the bowl. To reject the offer right away would be gravely impolite.
Similar to Isgelen Tarag (Kefir), it is possible to distill Ayrag into Mongol Arkhi (milk liquor)

DeGaulle

败了，图片显示不了。

未完，待以后再贴

图亚

馋死啦！这帖子不能饿的时候看！

DeGaulle

http://www.mongolfood.info/en/recipes/

还是去原帖看吧，没有图还真是不带劲