ichLinks

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.

#nomads #mare #cow #camel milk #food #beverage #leather bag

Kyrgyzstan

AYRON
A kind of traditional drink of farmers and people’s mountainous areas, which is prepared with milk of horse, sheep and goat. Especially ayron is prepared in summer pasture.

#food #beverage #farmer #mountainous #summer #pasture #food production #food customs

Tajikistan

KAMOCH-TARI, chikash, tarit
Kamochtari is prepared with hot bread just baked in the tanur – local oven and butter, in the form of crumbling.

#food #beverage #oven #food production

Tajikistan

Collected mare_s milk is poured to _saba_ (leather bag) for fermentation
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#nomads #mare #cow #camel milk #food #beverage #leather bag

Kyrgyzstan

Ingredients of bozo
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#beverage #food #wheat #barley #corn #fermentation

Kyrgyzstan

Traditional Technique of Making Airag
Traditional Technique of Making Airag\nThe occasion of fermenting a mare’s milk is celebrated with a feast that is held within three days of tethering foals. The ceremony is held to summon prosperity, to encourage horse herds to multiply, to wish for an abundance of airag (fermented mare’s milk) and other dairy products, and to bless newborn animals. During the ceremony, the proceedings (tethering foals, milking mares, holding a milk libation ritual, reciting milk libation and anointment, and sharing the ceremonial mutton and mare milking feast) are carried out alternately.

#food #beverage #food production #fermentation #mare #milk #cowhide vessel #paddle #kibble

Mongolia 2017

Customs associated with traditional milk beverages
Among nomadic Mongols, there are abundant customs associated with airag (fermented mare’s milk) and it is made in the cowhide vessel - bag or wooden keg for airag, by stirring it with Bülüür. The traditional home brewed milk-vodka (airag, khoormog and other beverages) is made by distillation of milk of different animals. The basic traditional technique of making mare’s airag consists of milking mares and cooling freshly milked milk, and repeatedly churning milk in a khokhuur with starter left inside to assist its fermentation. The liquid must be churned 2000 to 4000 and more times to make good fermented blend of airag. In the historic facts, it is stated that Mongols are people who enjoy the mare milk. Airag is consumed as an honored beverage during special occasions such as weddings, feasts and ceremonies, customs of worshipping the mountains and waters, or as an everyday consumption.\n

Mongolia

beverage