The dangerous bacteria are inhibited by the yogurt generating acid equality in the mouth. The yogurt is made of milk of sheep, goat, and cow. The process of making the yogurt include 150-200 gram source of yogurt added into 10 liter milk.
Before add yogurt into milk, the small gram of milk can be added on the yogurt and after that you can add it into the pot of full of milk. After ladling up and pour back until it gets warm, you have to empty the pot into the wooden bucket and keep it warm. If you cannot keep it warm, could not arrange the source of yogurt or make it even hot, it will not be the good yogurt, which has the obvious differences.
After 2-3 hours of covering, it will be ready. It is good to make it cold before uncover the yogurt. The hoormog is made of camel milk and airag is made of horse milk because camel and horse milk do not work appropriate in the yogurt. Moreover, the cow milk can be used as the source of airag.