Elements
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Manage No, Sortation, Country, Writer ,Date, Copyright Manage No EE00001144 Country Mongolia ICH Domain Knowledge and practices about nature and the universe Address throughout the MongoliaYear of Designation 1960
| Description | Mongols milk cow, ewe ir nanny goat and boil the milk gently. Then they curdle the boiled milk. Curdled milk releases whey. Then it is boiled in the whey until the whey is absorved away. Mongols scatter the boiled curdles on the rack to dry and store them for winter use. They also mix the boiled curds with cream or milk skim and eat it. The boiled curds are a combination of all good qualities of dairy products. They are the nourishing food. Only Mongolians make these kinds of products from molk. The boiled curds are good treatment for chromic troubles of gall and liver. |
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| Social and cultural significance | As part of the traditional dairy making Eezgii is produced by herders to be sold or used in everyday life. |
| Transmission method | by apprenticeship training and participitation in the making of Eezgii |
| Community | most of herders in the country |
Keyword
Information source
National Center for Cultural Heritage under the Ministry of Culture of Mongolia
http://www.ncch.gov.mnMaterials related to
Photos
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PI00002357
Making of Eezgii /Boiled curds/
Mongols milk cow, ewe ir nanny goat and boil the milk gently. Then they curdle the boiled milk. Curdled milk releases whey. Then it is boiled in the whey until the whey is absorved away. Mongols scatter the boiled curdles on the rack to dry and store them for winter use. They also mix the boiled curds with cream or milk skim and eat it. The boiled curds are a combination of all good qualities of dairy products. They are the nourishing food. Only Mongolians make these kinds of products from molk. The boiled curds are good treatment for chromic troubles of gall and liver.
Mongolia -
PI00002358
Making of Eezgii /Boiled curds/
Mongols milk cow, ewe ir nanny goat and boil the milk gently. Then they curdle the boiled milk. Curdled milk releases whey. Then it is boiled in the whey until the whey is absorved away. Mongols scatter the boiled curdles on the rack to dry and store them for winter use. They also mix the boiled curds with cream or milk skim and eat it. The boiled curds are a combination of all good qualities of dairy products. They are the nourishing food. Only Mongolians make these kinds of products from molk. The boiled curds are good treatment for chromic troubles of gall and liver.
Mongolia