Long time ago kumys was the most popular milk drink in Khakassia. But in the XIX century kumys was replaced by airan. People were cooking kumys from May till August.
Ferment was obtained from the boiled mare’s milk butter. People added it to the mare’s milk. Kumis was diluted from this ferment (khymys khordy).
First people filled the leather bag (pulkhunchak) with ferment (about 6-10 buckets) and then added a little watery airan. Every day people added fresh mare’s milk to the kumis and mixed it. Ready kumis was put to the leather flasks (torsykh).
Taste of kumis is sour milky, a little bit yeast. Color is milk-white. It’s a well-known fact that kumys is very useful for health.
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