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Festivities
The Camel Festival (also known as Thousand Camel Festival) is a two-day experience that showcases Mongolia's camels. It takes place in early March in Bulgan Soum, which is in the Gobi Desert. The festival consists of judging the camels' looks as well as their riders. Showcasers take turns showing off their camels and wait to be judged the next day. In the meantime, the festival holds many camel product sellers and some games take place like camel polo and camel racing. The Camel Festival was originally created because camel products wouldn't sell besides their meat, so herders would kill them for money. People no longer wanted this to happen, so the Camel Festival was created.

The Yak Fesitival is annually held on July 23rd in Orkhan Valley in the Ovorkhangai Province. Like the Camel Festival, it's a two-day experience about yak farming, parades, yak racing, and fashion shows showing off clothing made from yak wool. The Yak Festival attracts many tourists annually as well as Mongolia's own citizens.

The Ice Festival takes place on the first weekend in March and is located at Lake Khövsgöl. Some activities include horse sleigh racing, ice sculpture carving, and ice skating. There are also shagain naadam competitions, which is a form of curling.

Dairy
Mongolians eat a large amount of dairy despite the fact that 95% of them have lactose intolerance. They use the milk from goats, sheep, cattle, horses, and camels to create many different types of creams and cheeses. Zöökhii is a cream that is fairly easy to make. The milk sits for six to eight hours in a warm place, then the cream is scraped off of the top. The cream is then strained and churned to make "Tsagaan tos," which is a from of oil. This oil is melted, and the colors in the oil separate. "tsagaan tos" is a type of white oil, and "shar tos" is a yellow oil which forms butter. Tsötsgii is the residue from the separation of the white oil and it is also a cream.

Khuruud is a type of cheese made by putting the milk from before onto a flame, creating separated curds and yellow milk. The yellow milk is boiled and mixed with a culture, then it ferments, making chagaa. This is put into sacks and the liquid is drained out with weights, making aarts. Khuruud is then made by the drying of aarts, forming a very hard cheese. This is only one of many types of cheeses Mongolians prepare throughout the year.

One milk that was highly consumed by the mongols was mare milk, or female horse milk. This is quite surprising considering mare milk has a higher amount of lactose than cow milk. Cow's milk has a lactose count of 4.8%, while mare's milk has 6.2%.