The Taste of the Steppe: Kumys, Shubat, Ayran and Kurt

Dairy products hold a special place in Kazakh tradition. They were an important part of the everyday table of nomadic peoples. • Kumys: a drink made from fermented mare's milk. It is common in Kazakhstan, Kyrgyzstan and Mongolia; nomadic peoples have made it since ancient times. • Shubat: a fermented drink made from camel's milk; a traditional drink of Kazakhs and Uzbeks. In Kazakhstan it is drunk mostly in summer, and it spoils quickly. • Ayran: a cool fermented milk drink. It is added to kozhe and nauryz kozhe. • Kurt: balls of salted and dried curd. It is added to nauryz kozhe and broths. These products are consumed not only as drinks but also as part of dishes. For example, cold kozhe is made from pearl barley and ayran: the grain is boiled in water until soft, cooled overnight and dressed with ayran and katyk before serving. Tip: serve ayran and katyk cold and do not boil them in hot soup: they will curdle. Sources: Википедия — «Кумыс»: https://ru.wikipedia.org/wiki/Кумыс Википедия — «Шубат»: https://ru.wikipedia.org/wiki/Шубат Википедия — «Узбекская кухня» (курт): https://ru.wikipedia.org/wiki/Узбекская_кухня Tengrinews — «6 несложных рецептов казахских блюд»: https://tengrinews.kz/healthy/6-neslojnyih-populyarnyih-retseptov-kazahskih-blyud-537864/ zakon.kz — «Молочные напитки казахской кухни»: https://www.zakon.kz/stati/6470903-osvezhayushchie-lechashchie-i-pyanyashchie-samye-populyarnye-molochnye-napitki-kazakhskoy-kukhni.html