Antaölke

Antaölke is a fermented milk product originating from Mongolia. It is traditionally made from mare's milk, although variations using cow's milk or goat's milk also exist. The fermentation process is typically carried out by lactic acid bacteria and yeasts, which give antaölke its characteristic tangy flavor and slightly effervescent quality.

The preparation of antaölke is often a communal activity. Fresh mare's milk is collected and placed in a large container, usually a leather bag or a wooden barrel. The milk is then allowed to ferment at room temperature for several days. During this time, the indigenous microorganisms present in the milk, along with those introduced from previous batches, begin to break down the lactose into lactic acid and alcohol. The mixture is often stirred or agitated periodically to ensure even fermentation.

Antaölke is a staple food in Mongolian nomadic culture, providing essential nutrients and hydration. It is typically consumed fresh and can be stored for a limited time. The drink is known for its sour taste and is sometimes described as having a slightly alcoholic kick due to the fermentation process. It is an important part of traditional Mongolian cuisine and hospitality, often offered to guests. While the traditional method relies on natural fermentation, modern production methods may involve starter cultures.