Ger Camp Breakfast · Yak Milk Yogurt
Yak Tarag (Yak Yogurt)
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Yak milk runs far richer in fat than cow's milk, so the yogurt made from it around Khövsgöl sets into a noticeably thicker, tangier curd than the tarag found in most of Mongolia.
Yak milk is boiled, cooled to blood temperature, and set with a spoonful of a previous batch, thickening overnight into a firm, sour yogurt. Ger camps around Khövsgöl Lake serve it fresh each morning, often with a spoon of sugar or a scatter of berries.
Why it's made this way: The lake basin's cold high pastures support yak herds better than most of Mongolia, so tarag made here carries the richer, fattier character specific to yak rather than cow or goat milk.
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