Benefits of Mongolian aaruul

 

ABOUT AIRAG, THE NATIONAL DRINK OF THE MONGOLIAN

AIRAG is a traditional fermented milk drink enjoyed by many cultures. In various languages, it is called "qımız" in Turkish, "qimyz" in Kazakh, "ҡımyş" in Bashkir, "kumys" in Russian, "ayrag" in Buriad, "kymyz" in Tatar, "qimız" in Azerbaijani, "kımız" in Turkish, "qimiz" in Uzbek, "kymys" in Yakut, "khymys" in Tuva, and "kymyz" in Kyrgyz. This frothy, white drink has a sweet and sour taste and is considered a health drink in many cultures due to its fermentation process and the presence of lactic acid bacteria.

Depending on factors such as origin, fermentation time, and environment, the taste of fermented milk can vary. Some variations have a high alcohol content, while others have a calming effect.

The history of Airag Airag was first made in the tribes of Central Asia and Mongolia. The oldest evidence of the use of fermented milk dates back to the Copper-Stone Age or Eneolithic (5500 years ago). In the Susamyr Valley in present-day Kyrgyzstan, among horse equipment, a small goatskin bridle with traces of mare's milk was found. Nomads have kept the brewing technology a secret for centuries. Herodotus, an ancient Greek historian who lived between 484 and 424 BC, described the Scythians' situation in his works and wrote about a sweet drink brewed from mare's milk in wooden barrels. According to Herodotus, the Scythians blinded outsiders who knew the brewing method to prevent the loss of secrets. Ferment is also mentioned in the ancient Russian Ipatievskiy document. The 13th-century French priest and preacher Guillaume de Rubruck first wrote in detail the technology of fermentation in 1253 during his trip to the country of the Golden Palace, then known as "Tatar".

Composition and properties: During fermentation, proteins are converted into fermentable substances, while milk sugars are converted into lactic acid, ethanol, carbonic acid, and other sweet substances. This makes Airag very nutritious, quickly digestible, and gives it a pleasant taste and smell. Airag usually contains 0.2-2.5 percent ethanol, but in some cases, it can have an alcohol content of up to 4.5 percent. The acidity of Airag ranges from 60-120 °C. There is a Kazakh technology for preparing high-quality fermented milk, and a Kazakh national fermented drink called "agsam fermented drink" or "asua kumys" has an alcohol content of 40 percent. During fermentation, vitamins of group C and B are synthesized, a large amount of carbonic acid is released, and the fermentation becomes lip-smacking. Due to the action of microorganisms in the protein, the fermented milk is in a liquefied or semi-degraded state. Airag is rich in antibacterial active substances that are created with the help of microorganisms that form during oxidation. It is nutritious and can activate biological processes in the human body. Because it contains carbohydrates, lactic acid, and alcohol, it supports the functioning of the pancreas and improves digestion. Antibacterial substances in Airag improve immunity, and lactic acid bacteria make the working environment of the liver healthy, preventing the body from poisoning itself due to liver failure. Therapy using Airag improves appetite, gastric juice secretion, nutrient absorption, and protein and fat absorption, leading to weight gain. At a certain level, Airag can replace hydrochloric acid in the stomach when there is a lack of salt in the food. Airag therapy is used to treat certain forms of tuberculosis, as well as to restore appetite after long-term serious illnesses such as anemia and gastritis.

Modern Usage Mare's milk is produced not only in the Republic of Moldova, but also in the Republic of Kazakhstan, Kyrgyzstan, Autonomous Bashkir, and Halimah. Airag, a popular drink in Mongolia, is mainly produced in the Bulgan, Arkhangai, Ovorkhangai, Tuv, and Dundgov provinces. Traditionally, mare's airag is made in summer and autumn, but mares can be milked year-round if they are provided with supplementary feed. Mare's milk is not only an important daily food item for people in the summer, but also a therapeutic product. Medical Benefits - During the fermentation process, the fermentation broth releases antibacterial substances with anti-tuberculosis activity. - Airag improves the functioning of the stomach and other digestive organs. - Airag is effective against harmful bacteria such as Escherichia coli. - Airag has a positive effect on the blood, especially by increasing hemoglobin content and improving white blood cells. - It has a positive effect on the nervous system. - Due to its high content of B group vitamins, lactic acid, and carbonic acid, it quickly relieves the burning syndrome caused by ethanol. - Neutralizes cancer. - Supports the health and youth of the skin and the whole body. When using Airag for therapeutic purposes, it is recommended to consume it in a certain percentage and amount. Initially, drink 100 grams 6 times a day, then gradually increase consumption to up to 2.5 liters a day. Doctors recommend drinking airag at room temperature and in small sips, about half an hour after breakfast and lunch. It should be consumed at least half an hour before dinner and is not recommended after dinner.