Bias lag

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Biaslag ( Mongolian бяслаг ) is a cheese made from curdled milk that is made and eaten in Mongolia . The starting product of Biaslag is usually yak milk .

First, Tarag is made, a thick and homogeneous yoghurt with a slightly sour taste. A thick milk-like product is made from heated yak milk and tarag. This can be eaten fresh and is then referred to as edem. The thick milk is often squeezed out and the whey removed. The cheese made from it is yellow, hard and tastes slightly sour. Occasionally, Tarag is also added to the whey that is obtained after Öröm is made. The cheese produced in this way is also referred to as bias lag, but is significantly flatter and lower in fat.

All yak breeds have a relatively short lactation period , often only from June to October. Yak milk can, however, be preserved as a bias lag.

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

  1. Lensch et al., P. 186