Champurrado in Mexico. I was told “just like hot chocolate” but definitely an acquired taste because they use flour to thicken the mixture so it’s kinda grainy and earthy. Idk, didn’t love it.
Fermented horse milk in Mongolia probably takes the [sour] cake!
Airag is horse milk that is fermented by nomads each summer. It is hung in leather bags by their doors so they can give it a little shake every time they go by. Typically, it's fermented for only a few days, which gives it a 1-2% alcohol content (like a horse milk kombucha!); if it ferments longer, it gets stronger–both in taste and alcohol! It tastes like kefir or thin yogurt but, you know, with a little horsey kick.
In Mongolia, I've also had homemade vodka that was distilled from yogurt, made right in front of me by a professional granny and her 4-year-old assistant granddaughter!
Lots of creative uses for all types of milk on the Steppe!
Champurrado in Mexico. I was told “just like hot chocolate” but definitely an acquired taste because they use flour to thicken the mixture so it’s kinda grainy and earthy. Idk, didn’t love it.
Also, hi Chris & the boys! Loving the podcast!
Fermented horse milk in Mongolia probably takes the [sour] cake!
Airag is horse milk that is fermented by nomads each summer. It is hung in leather bags by their doors so they can give it a little shake every time they go by. Typically, it's fermented for only a few days, which gives it a 1-2% alcohol content (like a horse milk kombucha!); if it ferments longer, it gets stronger–both in taste and alcohol! It tastes like kefir or thin yogurt but, you know, with a little horsey kick.
In Mongolia, I've also had homemade vodka that was distilled from yogurt, made right in front of me by a professional granny and her 4-year-old assistant granddaughter!
Lots of creative uses for all types of milk on the Steppe!