Kurtuunimeen

Kurtuunimeen is a traditional Mongolian fermented milk product, commonly known as airag or kumis in other Central Asian cultures. It is primarily made from mare's milk, although cow's milk can also be used. The fermentation process is initiated by adding a starter culture of beneficial bacteria and yeasts to the milk. This starter is often a portion of a previous batch of kurtuunimeen, preserving a lineage of microorganisms.

The fermentation typically takes place in a large leather bag or a wooden container, which is frequently churned or agitated. This agitation introduces oxygen, which is crucial for the yeast to convert lactose into alcohol and carbon dioxide. The resulting drink is slightly alcoholic, effervescent, and has a distinctive sour, tangy flavor. The alcohol content can vary but is generally low, usually between 1-3%.

Kurtuunimeen holds significant cultural importance in Mongolia. It is deeply ingrained in the nomadic lifestyle, providing essential nutrients and hydration, especially during the warmer months. It is often offered to guests as a sign of hospitality. Traditionally, it is consumed fresh, with the fermentation process continuing as it is drunk. Different regions and families may have their own variations in preparation and taste, passed down through generations.