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Since ancient times, nomads used to drink ‘kymyz’ from mare's, cow's and camel's milk. The Kyrgyz transmitted traditional knowledge from generation to generation. Even now on ‘jailoo’ (pastures), the way of making kymyz remained the same as centuries ago. The most valued kymyz is made of mare’s milk. From spring until the late autumn, horses graze on mountain pastures. During this period, mare’s milk is collected. Traditionally, both men and women are engaged in the process. After the collection of the milk, it is poured into the leather bag ‘saba’ where the leaven of kymyz is always kept. Then the milk inside the saba is whipped thoroughly, for about half an hour using a stake. It takes about 12-15 hours for the kymyz to reach the condition. Kymyz contains various healing properties, since mare's milk possess almost all the vitamins necessary for a human. Especially, it is rich for vitamins A and C.