Sootuun

Sootuun is a traditional Mongolian dish made from fermented mare's milk. It is a dairy product with a distinctive sour taste and a slightly alcoholic content. The fermentation process typically involves allowing the mare's milk to sit at room temperature for several days, during which time lactic acid bacteria and yeasts convert lactose into lactic acid and alcohol. The resulting beverage is a staple in the Mongolian diet, particularly among nomadic herders.

The preparation of Sootuun is a time-honored practice passed down through generations. Fresh mare's milk is collected and then placed in a large container, often made of leather or wood. The container is sealed and left to ferment. The duration of fermentation can vary, influencing the final flavor and alcohol percentage. Sootuun is usually consumed fresh, although it can be distilled further to produce a stronger alcoholic beverage called airag or shimiin arkhi.

Sootuun is highly valued for its nutritional properties and is considered a source of vitamins and minerals. It is also believed to have medicinal benefits. Historically, it played a crucial role in the sustenance of nomadic populations, providing hydration and energy during long journeys and harsh weather conditions. The consumption of Sootuun is deeply ingrained in Mongolian culture and is often associated with hospitality and social gatherings. Variations in preparation and taste can occur depending on the region and the specific family or community making it.