KUMYS

KUMYS, traditional fermented milk drink of the Bashkir cuisine made of mare, less often goat milk, known for its healing properties. The ferments are fermentation fungi, retained on the walls of the kumys tableware, katyk or K. of the previous production; sometimes germinated grain of wheat or a piece of dough are added for strength. In the past, fresh milk was poured into large leather vessels or wooden tubs and was whipped with a special wooden stick with a circle or a cross at its base. Frequent shaking was one of the conditions for making K., abundant foam was the sign of its readiness. Depending on the endurance, K. can be “young”, of medium strength and strong. Traditionally, as a festive treat, K. was brought in small carved tubs and poured into wooden bowls. There was a custom to offer a cup of K. to a traveler or a respected guest.