Stomping the milk for yogurt
Mongolian lovely host
Ger resort by Shiliin Bogd Uul (Mountain)
Gers at Shiliin Bogd Uul (Mountain)
Yurts in the back yard
Kherlen Gol
Gun-Galuut Ger camp
Steppe Nomads Tourist Camp in Gun-Galuut
Invitation by a Mongolian nomadic family
We all except me ...
Farewell photo from our host and his brother
Ariunaa with mother, grandma and son
Preparing the meal
Ariunaa and the host mother
Father and son
The gers in the sunset light
A ger for us while the family sleeps in the other
Welcome inside the nomadic ger
Inside furnishing in a Mongolian ger
Mongolian Ger
Mongolian nomads
Herders Ger on the way to Tsagaan-Ovoo
Our Ger in Gurvan Noor for one night
Ger camp Gurvan Noor in Dadal
Inside our Ger (Yurt)
Ger camp in Bayan-Adraga near Binder
A Ger camp on the way to Kherlen
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Mongolian cuisine
Mutton products are often supplemented with a variety of dairy products made from yak or horse milk, including the dubious delicacies of dried milk curd, and fermented cheese. Dairy products also form the base of Mongolia's two main alcoholic specialities, nermalike, a kind of vodka distilled from yoghurt, and airag, made from fermented horse's milk. The main non-alcoholic drink is suutei tsai, a kind of salty tea, made from a combination of hot water, mare or yaks milk, butter, rice, lots of salt, and possibly some tea. Salty tea is drunk in large quantities before eating as it's believed to aid digestion.
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