Isgelen Tarag Fermented Yogurt - Kefir

As with Yoghurt, the milk is boiled first. Most often only the low fat milk remaining after the preparation of is used. The culture stored from the last run is added when the milk has cooled down to hand temperature. From this point on, the procedure is very similar to that of making . The Kefir is placed in a vat and stirred regularly with a wooden masher (Buluur). The yeast will use the added oxygen to process the lactose to carbon dioxide and alcohol within about one day.

The Mongolians use milk from cattle and yaks to make Kefir, sometimes also from goats and sheep. The process is accomplished by a symbiotic culture of Lactobacillus bacteria and Yeast. Alternatively, it is possible to ferment yoghurt with yeast alone.

Comsumers who only know Kefir from the supermarket will have to forget most of what they know here. Such industrial products usually have more similarity with Yoghurt than with actual Kefir. The original is different in that it contains both carbon dioxide and alcohol.

Fermented Yoghurt - Kefir

Fermented Yoghurt - Kefir
Comsumers who only know Kefir from the supermarket will have to