Airag

Airag, Mongolian айраг, is a traditional fermented beverage made from mare's milk. It is most closely associated with Mongolia and has parallels in other Central Asian cultures, where fermented mare milk is known by related names such as kumys in some regions.

Preparation involves collecting fresh mare milk in spring and early summer and allowing it to ferment, typically in leather bags, wooden barrels, or pottery. Lactic acid bacteria and yeasts convert lactose into lactic acid and alcohol, yielding a mildly alcoholic, slightly effervescent drink. Alcohol content generally ranges from about 2% to 3%, though it can be higher with longer fermentation.

Airag plays a role in hospitality and social life, often offered to guests and used in celebrations and rites. It is traditionally consumed fresh and is described as having a sour, tangy flavor with a light sweetness and a fizzy mouthfeel. In some communities, airag may be prepared for a group occasion and shared from a communal vessel.

Modern status varies by region. Airag remains common in rural Mongolia and nearby areas where households and small producers brew it seasonally. It is also available in commercial markets in some places, reflecting its cultural significance as a traditional beverage. Some discussions note potential probiotic aspects associated with fermented dairy products, though research on airag-specific health effects is limited. Safety and quality depend on hygienic preparation practices in the fermentation process.