作法
- 將新鮮馬奶倒入乾淨的發酵容器。傳統蒙古的皮革袋（Khokhuur）會賦予獨特風味；現代家庭發酵可用乾淨的玻璃或陶瓷容器。
- 加入發酵菌種（前一批馬奶酒），用力攪拌均勻。蓋上紗布以防蟲蠅入侵，同時保持透氣。
- 前 12 小時每 30 分鐘用力攪拌一次—攪拌的動作對發展出特有的氣泡與酸味至關重要。蒙古牧民傳統上在發酵高峰期一天會攪拌上千次。
- 第 2 至 3 天攪拌頻率降低（每 2 至 3 小時一次，所列烹調時間僅為動手時間，發酵屬被動進行）。混合物會變酸、出現微氣泡、產生淡淡酒精感（1 至 3% 酒精濃度）。
- 3 天後馬奶酒完成：酸香、微氣泡、帶酸奶氣息與微微酒精味。
- 用紗布過濾倒入碗中，冰鎮飲用。保留 100 毫升作為下批菌種—馬奶酒是連續發酵傳統。夏季飲用，蒙古牧民認為它在炎熱工作天具有清涼補水之效。
Common questions
Can 馬奶酒（Airag） be made ahead?
馬奶酒（Airag） 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 30 minutes.
Is 馬奶酒（Airag） spicy?
馬奶酒（Airag） 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 馬奶酒（Airag） 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 馬奶酒（Airag） to make at home?
馬奶酒（Airag） is more demanding — total time around 90 minutes plus marinating/resting where noted. Specific technique (knife work, wok hei, fermentation) makes the difference between a passable result and the real thing.
Can 馬奶酒（Airag） be scaled up or down?
This recipe is written for 8 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.
文化背景
馬奶酒是蒙古最具文化象徵意義的飲品—承載游牧身分的核心。蒙古牧民在夏季會大量飲用，部分牧民旺季時飲食有 70% 來自馬奶酒。這款酒是待客儀式的核心：每位蒙古客人到訪都會收到一木碗馬奶酒。那達慕大會將馬奶酒列為官方夏季飲品，現場供應數千公升。蒙古諺語有云：「無馬奶酒之家，無尊嚴之家。」
