Tuvan “white food”. What are ezhigei, chokpek and khymys?

The village of Kyzyl-Khaya Mongun in Taiga koin in the Republic of Tyva preserves the tradition of producing a unique product called Ak chem, which translates as “white food”. It includes several types of milk products made using multi-stage non-waste technology, because traditionally the life of nomads required rational use of products.

In summer cows give so much milk that during this period it is possible to make large stocks of dairy products for a long period. For their production, milk from all kinds of livestock is used: cows, yaks, sheep, goats, mares and deer. For example, yak or deer milk is valued for its very high fat content (12-18%), which makes it the most butter.

Raw materials used in the production of the product may differ depending on the district: for example, in Erzinsky district of the republic camel milk is added to cow’s milk in the production of sour-milk products, in Tojinsky district “white food” is prepared from the milk of sarlyks, and in Central district – mainly from cow’s milk. Interestingly, the starter for these fermented milk products is made from trees growing only in the territory of the republic, and during transportation it loses all its useful properties. Therefore, the production of natural national dairy products is possible only in Tyva.

Since milk spoils quickly, first products are made from fresh milk, then from low-acid milk and then from sour milk. Each stage produces one product name, from cream skimming to dried whole-milk products.

Today there are 22 known names of “Ak than”, but at least nine dishes are served on the table at the same time! If even one dish is missing, without it the table with “white food” is considered incomplete – it is no longer “Ak chem”.

Hoitpak has a pronounced taste of a fermented milk drink with a specific odor and homogeneous consistency, with slight gas formation. Boža has a delicate texture, slightly floury with hard grits. The taste and smell of the product is sour, slightly sweetish, the color is gray, but when using fillers, such as berries, boža acquires the color and taste of the added product. Aarja products, depending on the method of processing, have a firm crumbly texture or light plastic, the taste is sour sour sour-milk, the color is white.

tarak plain sour milk has a sour taste with a peculiar taste and smell, the color is white, the consistency is smooth, homogeneous, with bubbles of released gas. Oremes are thick foams formed by boiling milk for a long time in a cauldron on low heat. Kurut is dried curd with lumps, usually molded in special molds. Kurut is soaked in boiled water and eaten with it. Chokpek – boiled foams in ghee, to which plantain seeds and dikros are often added. Khymys – raw mare’s milk, which is long beaten until a frothy sour liquid like buttermilk is obtained. Ezhigei – dried foam, separated after long boiling of cream on low heat. Araga – milk moonshine, a product of distillation of hoitpak.

All sour-milk products “Ak than” are products of consistent waste-free technology of milk processing, without the addition of artificial colors, preservatives, and each product is distinguished by its unique characteristics.

Tarak has a beneficial effect on sleep and gives strength in case of fatigue, hoitpak perfectly removes hunger and thirst, is favorable for people suffering from digestive tract problems, recommended for elderly people. Aarzhy is recommended for people who follow their health and proper diet because of its dietary properties.

Oreme is a product with high antioxidant activity that can effectively revitalize our body. It also contains antioxidants and khymys, it helps people with a disturbed endocrine system to recover and gain health. Krut makes teeth clean and strong, chokpek is useful for regaining strength after heavy physical exertion, it is very nutritious and has a ritual significance – it is a symbol of prosperity and a traditional reward for the winners of competitions.