Tarag is an Asian fermented milk of a variety of species, the traditional fermented dairy of Mongolia and Central Asia. Made by fermenting cow, yak, goat, or camel milk with lactic-acid bacteria and yeasts, it is tangy, lightly effervescent, and deeply embedded in nomadic food culture. It is drunk fresh, churned for butter, or distilled into milk spirits. As a spontaneously or back-slopped fermentation of raw milk, its safety depends on the vigour of the lactic fermentation outcompeting pathogens, and modern producers apply controlled cultures and hygiene.