Method
- Heat the milk to 80°C in a heavy pot — just below boiling. Hold for 5 minutes; this kills any unwanted bacteria.
- Cool to 45°C — the temperature is critical for the yogurt cultures to thrive. Use a thermometer; warm to the touch but not hot.
- Whisk in the yogurt starter. Pour into clean jars or a covered ceramic pot.
- Place in a warm spot (28–30°C) for 8–12 hours, undisturbed. The yogurt will set firm. Mongolian families wrap the pot in blankets to maintain warmth.
- Refrigerate at least 4 hours before serving. The tarag is now ready.
- To serve: stir the tarag thoroughly. Add salt OR sugar (different households prefer different versions). Optionally dilute with cold water for a thinner drink. Serve chilled in tall glasses with a few ice cubes; garnish with dill or mint if using.
Common questions
Can Tarag be made ahead?
Tarag is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 720 minutes.
Is Tarag spicy?
Tarag as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Tarag vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Tarag to make at home?
Tarag is approachable for a home cook with basic stove skills — total time about 730 minutes, no special technique required.
Can Tarag be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Tarag is the Mongolian yogurt drink — a household staple, especially in summer. The salted version is more traditional and uniquely Mongolian; the sweet version emerged in Soviet-era Mongolia and is more common in modern Ulaanbaatar. Mongolian children drink tarag growing up; older Mongolians appreciate the salted version with a pinch of dill. The drink is meant to refresh and rehydrate, particularly after a heavy mutton meal. Each Mongolian family has their preferred starter culture, sometimes passed down through generations.
