Aгуйн баавгайн овог

Tonight, I started the process for my first hand made garb, a Mongolian deel vest. Since I didn't have a pattern, I made one, which would be great if I was about 4 times smaller, lol, so I made a bigger version. The gold will be the liner and the patterned cloth the outside. I cut 3 of the basic pattern. The next step is to tack (small stitches) the sides down and make sure they close across my chest the way I want. then I will need to cut the top two pieces into the smaller sides to make the vest. Once I know I've got them cut the way I want, I'll cut the same pieces out of the other 3 pieces of fabric (I'm going to make 2 vests) and then make a proper template out of paper I can use for later. Since the large deel is just a longer version with sleeves, I figured I could eventually just extend the length and add those and I'll have the templet I need for the regular deel. Of course, I've never done this before, so who knows what I'll actually end up with wh...

Mongolian Dairy Experiment Order of milk processing: Urum “White butter or clotted cream” Khailmag “Caramelized urum” Tarag “Yogurt” Isgelen Tarag “Fermented Yogurt/Kefir” Mongol Arkhi “Milk Vodka” Aaruul “Dried Curd” Byaslag “Cheese” Eezgii “Dried Cheese crumbles”   URUM: Clotted Cream Day 1: Heat raw milk. Ladle milk from a distance to make frothy. The frothier you make it, the more cream you should get according to what I've seen. Cook for 1.5 hrs. Leave to sit overnight. Day 2: Slice around edge of pan. Slice down center. Gently pick up clotted cream by folding in half and leaving to drain on plate or jar. Mine came out more liquidy that I wanted, but I'll try using it for khailmag instead. KHAILMAG: Caramelized Clotted Cream Cook clotted cream (urum) in a pan. The fat liquifies and separates from the solid mixture. Remove some of this shar tos (yellow butter). Add sugar, raisins, and flour and mix to create a pap. Scoop some of the ghee aw...