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yep that's me drinking fermented horses
milk I bet you're wondering how I got
here let me tell
you it started a bit ago when I was
making a Mongolian stew called Bonton
for an episode about hangover meals
around the world the girl who submitted
the dish her name is Hulan from Mongolia
started talking about this specific
drink our favorite alcohol in the
evening to drink is beer and some times
fermented M milk and it's called a so in
this video we are going to do two things
first we are going to travel to outer
Mongolia to learn all about this amazing
drink and then because I was able to get
my hands on some we are going to do a
taste test so let's start by leaving my
living
room welcome to Mongolia where there
might be more animals than people locals
here make traditional egg the process
has remained largely un touched since
the 13th
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century spee
fore for
spe for
speech
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speech arig can be a reliable source of
protein fat vitamins a a c e and D in
the summer months many Mongolians
actually drink EG as a substitute for
meals to make it fresh Mar's milk is
filtered and then poured into a large
cide sack called the cuur it is then
stirred with a combination of lactic
acid bacteria and yeast with a wooden
Masher repeatedly over one or two
days
for because of its fermentation which
can give Eric an alcohol content of over
2% that is similar to a light beer it
also has some expected side effects
Beyond just its nutritional
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value
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for Eric can have a slightly sour taste
that some Mongolians think might take
some getting used to
I'm sold and I'm excited to try this egg
was actually not easy to find I searched
the city but ultimately I found it
online and had it shipped directly to my
house from
Mongolia so we are going to do a taste
test I have three different levels of
ARG starting with the most expensive
down to instant packets and I'm going to
taste them all I think that we should
obviously start with the most expensive
you know you don't want to start with
the cheapest for your first
rodeo
cheers
ooh that has a very interesting flavor
the taste of this feels
very grassy almost there's very much
this element of nature in this and
there's a sourness that you get from the
fermentation but it's different from the
idea of a cafir if you've ever had that
the sourness of this tastes a little
more
expired it's an acquired taste I will
give you that I will give you that all
right let's try the next one so this is
level
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two this one is actually maybe a little
bit easier to drink first impressions is
that this one was a lot
thinner this one just tastes a little
bit more like sour yogurt that you've
just put a bunch of water in and so I'm
finding the flavor to be like a little
easier for the third one we are doing
the cheapest version which is just an
instant packet so this is powdered
fermented Mar's milk that I'm putting
into lukewarm
water
cheers well I will say that this is
actually the easiest to drink because I
wasn't really sure how much water to put
in so this might be the most watered
down of all of them this kind of tastes
like cheese
milk I think that there is a very real
and understandable tendency for people
if they are introduced to a food that is
very much outside of what is culturally
accepted where they are to think like ew
or to be scared of it for me this whole
experience was really improved from
learning and really seeing the practice
in its culture and it made me a lot more
excited to try it and I think that that
it really helped me appreciate what I
was trying even if I didn't truly love
it
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I would love to know if this is
something that you would ever be open to
trying let me know in the comments until
then I am going to leave a link in the
description to where you can find all of
these milks just you know in case you're
curious cheers
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