Sour horse milk

Sour mare's milk and Tarrige are the oldest traditional Mongolian diets. According to the Secret History of Mongolia, the distant ancestor of Genghis Khan, Baduanchar, once begged the people in the forest for suk (sour mare's milk) every day when he was a vagrant in his early years. The method of sour mare's milk is very simple: squeeze mare's milk, put it in a leather red tube, stir it many times or carry it on the horse and let it bump naturally. After it tastes sour, it is sour mare's milk. The color of sour mare milk is white, turbid, slightly sour and fishy. Later, the preparation method is more exquisite: after the mare's milk is squeezed, it is placed in a leather bucket or jar, and koji is added to generate yogurt, which bubbles on it, making a swish sound and emitting a sour taste. When making sour mare's milk, you should always be careful, skim off the foam on it, pound it several times a day, and scoop it out and taste it from time to time. Add the newly squeezed mare's milk until it is very cold. The indoor temperature should be kept at about 20℃. Drinking sour horse milk in summer can refresh people and restore people's thinking activities. It can also help digestion and treat ulcers.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)