Milk products

Dairy products, known in Mongolia as “White Food” (Tsagaan Idee), are among the most important elements of traditional nomadic life. For centuries, herding families have relied on the milk of horses, cows, yaks, sheep, goats, and camels to create a remarkable variety of foods adapted to the country's seasons and climate.

Airag, fermented mare’s milk, is perhaps the most famous of all Mongolian dairy products. Consumed during summer and often offered to guests, it remains closely connected to hospitality, celebrations, and life on the steppe.

Another well-known product is Aaruul, dried curd made from milk that has been naturally processed and dried in the sun. Easy to store and transport, aaruul has long served as a practical source of nutrition for nomadic families.

Traditional dairy foods also include Byaslag (cheese), Urum (clotted cream), butter, yogurt, and a wide range of regional specialties prepared using methods passed down through generations. While recipes and techniques vary across Mongolia, dairy products continue to play an essential role in everyday life and cultural traditions.

The diversity of Mongolia’s dairy culture reflects the ingenuity of nomadic herders, who developed sustainable ways to preserve and utilize milk throughout the year. Today, these foods remain an important part of both rural life and the experience of visitors exploring Mongolia.