Kumis and Shubat
The steppe's living milks: kumis (fermented mare's milk, the Kazakh national drink, served in wooden bowls at every celebration) and shubat (fermented camel's milk, tangier and richer, from the desert regions) — the nomad world's original ferments, older than the Kazakh khanates.
What it is
The steppe's living milks: kumis (fermented mare's milk, the Kazakh national drink, served in wooden bowls at every celebration) and shubat (fermented camel's milk, tangier and richer, from the desert regions) — the nomad world's original ferments, older than the Kazakh khanates. Origins: mare's milk fermentation on the steppe is Scythian-era documented; Kazakh kumis-making (the leather torsyk, the constant churning) is UNESCO-listed heritage. Made from: mare's or camel's milk, starter cultures, churning and days of fermentation. How it's made: 1) Milk the mares through the summer day. 2) Ferment in the torsyk with regular churning. 3) Serve frothing; the first bowl to the honoured guest. Served: at toi feasts, Nauryz and in kumis clinics (kumis therapy sanatoria are a Kazakh institution). Flavor: kumis fizzy and tart; shubat creamy-sour. Strength: 1-3%. Culture: kumis is Kazakhstan's identity served in a bowl — hospitality measured in pours. See also: Mongolia's Airag (the same steppe soul, other side of the Altai).
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