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Khakassian people know three recipes of the airan's cooking.

According to the first, add half liter of the curdled milk and teaspoon of a sugar to one liter buttermilk or to the watery home-made sour cream. Put it to the warm place for 8-10 hours for fermentation. Add fatless curdled milk or skim milk to the ready ferment. Moreover it’s possible to add some boiled water to the airan. Usually airan is ready after 10-12 hours.

The second recipe is to mix ready ferment (hordy) with a small amount of the curdled milk and sugar. Put it to the warm place for fermentation. After accumulating enough ferment and airan foaming add fresh skim milk.

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