In the summer months, airag is an important part of a Mongolian’s diet. Fresh mare’s milk is poured into a hide, slung from the trelliswork inside the ger. The long handled ladle is used to stir the milk 1000 times or more by everyone coming in or going out of the ger which aids fermentation. The best airag comes from the milk of animals who have eaten the summer grasses which produces a tangy, fizzy taste.
During the Naadam festival, airag is sprinkled on the winning horse and a cup of airag is presented to the victorious wrestler.