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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Airag is a mildly alcoholic, fermented mare’s milk produced by lactic acid bacteria and yeasts.
Origin: Mongolian nomadic herders (13th century) — Mongolia
See full technique reference →During fermentation, lactose is metabolized by Lactobacillus helveticus, L. plantarum, and Kluyveromyces marxianus into lactic acid, ethanol, and CO₂. The resulting pH drop to 4.0–4.5 stabilizes the beverage and imparts a characteristic sourness, while residual lactose contributes mild sweetness. The process is highly temperature‑dependent, with optimal activity at 10–20 °C over 1–3 days.
Primary Reaction
C₁₂H₂₂O₁₁ → 2 CH₃CH(OH)COOH + 2 C₂H₅OH + 2 CO₂
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