On the day of biye baylau, the first milking is always performed by women. Men assist them, bringing foals, one by one, to mares for suckling and then taking them back to allow for milking.\nTraditional spring festive rites of the Kazakh horse breeders – taking place in Terisakkan Village – mark the end of the previous and the beginning of the new yearly horse-breeding cycle. Rooted in traditional knowledge about nature and the age-old relations between man and horse, the rites involve skills inherited from nomadic ancestors, adapted to present-day reality. The rites take around three weeks in total, until the koumiss sharing ceremonies, which take place in every household, are over. The rites open a new yearly cycle of reproduction and manifest traditional Kazakh hospitality. Faced with the forced transition in the twentieth century from a nomadic way of life to a settled one, bearers have adapted the traditional form of horse breeding to meet present-day conditions to ensure its continued viability.

The preparations go all year round (cutting wool and horse hair, getting good stallions for herds, weaving ropes and foal slips, repairing ware, cutting juniper for smoking vessels, cooking ritual food). Blessed by the elders, the ‘first milking’ day comes in early May, when mares have foaled and grass grown. In total the rites take about 3 weeks until the koumiss sharing ceremonies, taking place in every house of the village, are over.\nTraditional spring festive rites of the Kazakh horse breeders – taking place in Terisakkan Village – mark the end of the previous and the beginning of the new yearly horse-breeding cycle. Rooted in traditional knowledge about nature and the age-old relations between man and horse, the rites involve skills inherited from nomadic ancestors, adapted to present-day reality. The rites take around three weeks in total, until the koumiss sharing ceremonies, which take place in every household, are over. The rites open a new yearly cycle of reproduction and manifest traditional Kazakh hospitality. Faced with the forced transition in the twentieth century from a nomadic way of life to a settled one, bearers have adapted the traditional form of horse breeding to meet present-day conditions to ensure its continued viability.

At the age of 72, Sarsenbai Kotyrashev, a retired blacksmith from the village of Ulytau in Kazakhstan, set out on a remarkable solo journey — walking over 8,000 kilometers across all 17 regions of the country. With a handmade cart and the flag of Kazakhstan waving behind him, Sarsenbai’s mission was not only personal but deeply patriotic. His goal was to promote Ulytau, the historical and spiritual heart of Kazakhstan, and revive cultural traditions such as the Kokmaysa festival and the ancient koumiss ritual Kymyzmuryndyk.\n\nAlong the way, he shared stories of Ulytau’s rich heritage, sacred sites, and the legacy of Kazakh craftsmanship, working in collaboration with UNESCO to document intangible cultural heritage. Despite his age, Sarsenbai averaged 40 kilometers a day, enduring harsh weather, rough terrain, and physical challenges—all while being supported by a small team of medics monitoring him remotely.\n\nHis journey captivated the nation and turned him into a cultural icon. But Sarsenbai didn’t stop there. In 2023, at 73, he announced an even more ambitious dream: to walk around the world. Starting from Atyrau, Kazakhstan, his planned route spans Europe, the United States, China, and back to Central Asia. Through every step, he continues to raise awareness of Kazakh culture, identity, and resilience, proving that it’s never too late to follow your dreams — and inspire a nation in the process.

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.\n\nKymyz 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.