Öröm
Öröm ( Mongolian өрөм ) is a firm cream that is mainly made from raw ( unhomogenized and unpasteurized ) milk and is one of the typical milk products of Mongolia . Öröm is similar in consistency to clotted cream and is also produced in a comparable way.
Milk origin and meaning
For the production of Öröm mainly yak milk from domesticated yaks is used . The domestication of this type of actual cattle is not yet very advanced, despite a long history of domestication. Systematic breeding for milk yield has largely not been carried out so far and the lactation period is very short compared to domestic cattle. It averages five months, while a modern dairy cow has a lactation period of 305 days. The preservation of milk therefore plays a major role. Conservation via the production of Öröm is one of the methods with which the Mongolian population can fall back on the food resource even in the winter months.
In addition to yak milk, milk from domestic cattle and camels is also used for production.
Manufacturing
To make Öröm, milk is heated to around 80 to 90 ° for a longer period of time. The milk is stirred and a foam forms on the surface. The milk is then left to rest for several hours and a layer of cream 1.5 to two centimeters thick and rich in fat forms on the skin. This is removed and either eaten fresh or dried to store. Öröm is traditionally mixed with rice, flour, potatoes and sugar and eaten. Öröm is the starting product of Schar Tos , which is comparable to Indian ghee .
supporting documents
literature
- Jürgen Lensch, Peter Schley and Rong-Chang Zhang (eds.): The Yak (Bos grunniens) in Central Asia , Gießener Abhandlungen zur Agrar- und Wirtschaftsforschung der European East, Volume 205, Berlin 1996, ISBN 3-428-08443-8
Footnotes
- ↑ Lensch et al., P. 184