Airag – Fermented Mare’s Milk

For hundreds of years, Mongolians have been cooking and consuming Airag. Along with Mongolia, Airag is also prepared in Kazakhstan, Kyrgyzstan, Kalmykia, and by the Bashkir ethnic group. Usually, horse nomads utilize this customary beverage.

The finest Airag is produced in the regions of Bulgan, Uvurkhangai, Tuv, and Dundgovi, and it is extensively consumed in Mongolia. One liter of Airag contains 0.65 to 1.05 milligrams of vitamin E, 0.65 to 100 milligrams of vitamin C, 95 to 100 milligrams of vitamin C, and 100 to 200 milligrams of ascorbic acid (water soluble vitamin C). Vitamin D and B vitamins are particularly abundant in it. Airag has more nutrients than cow’s milk, including calcium, phosphorus, cobalt, and copper.

The stomach’s pH levels are maintained by airag, which also eliminates dangerous bacteria, bacilli, and stafilokok and inhibits the growth of viruses such as typhoid, TB, and others. Due to the high levels of milk acid and beneficial bacteria that cause the fermentation process, this fermented beverage provides a wide range of health advantages.