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Kymyz in the leather bag

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Manage No	PI00001315
Country	Kyrgyzstan

Description	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.
Place		File Size	6971 KB
Definition	5184 x 3456	File Format	jpg
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LIST

EE00000438 Traditional knowledge related to making of beverage – ‘Kumys’
Since ancient times, nomads used to drink ‘kymyz’ from mare, cow and camel milk. 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 grace 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 cube is whipped thoroughly, for about half an hour using a stake. It takes about 12-15 hours for the kymyz to reach the condition.

Kyrgyzstan

PI00001312 Man and woman drinking kymyz
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.

Kyrgyzstan

VI00000060 Kymyz—Traditional Beverage of the Kyrgyz People
Kymyz, a traditional Kyrgyz beverage, is made of fermented mare’s milk. It was first prepared and used by the nomadic tribes of Central Asia and Mongolia. The earliest found traces of kymyz are from Neolithic period (some 5,500 years ago). Found in the valley of Suusamyr other relics were goatskin leather bags with traces of mare’s milk, indicating the presence of kymyz. Kymyz preparation was kept secret by nomads for centuries. The mare’s milk is stored in animal skins called chanach that were firstly cleaned and smoked over a fire with pine or other coniferous branches to give the drink its unique smell and taste.

#horse #horse-breeding #spring #festival #kymyz muryndyk #koumiss #drinking #sharing #may

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Kyrgyzstan 2017