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.

Attributable to the cattle breeding, kumys has always born a special meaning for the Kyrgyz people and was considered the ultimate drink. The earliest traces of kumys consumption date back to the Eneolithic period (5500 years ago). Nomads have kept the process of making kumys a secret for centuries. Kyrgyz people have been making kumys from the time immemorial and highly valued its nutritional and healing properties. According to a Kyrgyz proverb: “Whoever drinks kumys will live forever.” This beverage considered to be the beverage of the heroes. Kumys is used in the treatment and prevention of many diseases. It cools off the body, satisfies both hunger and thirst simultaneously, and replenishes the energy, in no way overfilling or burdening the stomach.

The specific features and knowledge concerning the element has been mainly transmitted in a natural way through demonstration

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