Tuole

Tuole refers to a type of fermented milk product originating from the Inner Mongolia region of China. It is similar in concept to yogurt but is made using a specific bacterial culture and preparation method that gives it a distinct flavor and texture. The traditional production of tuole involves fermenting mare's milk, though cow's milk and goat's milk can also be used.

The process typically involves heating the milk to a specific temperature before introducing the starter culture. The milk is then left to ferment for a period of time, often in a warm environment, allowing the bacteria to convert lactose into lactic acid. This acidification process thickens the milk and imparts a characteristic tangy taste to the tuole.

Historically, tuole has been an important part of the nomadic diet in Inner Mongolia, providing a source of nutrition and a way to preserve milk. It is often consumed on its own, but can also be used as an ingredient in other dishes. Its popularity has spread beyond its region of origin, and variations of tuole are now found and appreciated in other parts of China and internationally, sometimes with different names or slight modifications to the recipe.