Materials
dairy
ICH Materials 29
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Mare milking ceremony
This is the ceremony of labor, which happened when the baby foal grown well and enough milk comes as a result of the good weather. In other words, this is the ceremony that symbolize the growing of horse and animals and having much more airag (fermented mare’s milk). There is a custom to celebrate the occasion of fermenting mare’s milk with a feast, which is held within three days of the tethering. The ceremony is celebrated for the means of summoning prosperity to receive plenty of growth of horse herd, the abundance of airag (fermented mare’s milk) and other dairy products and blessing the newborn animals. During the ceremony the proceedings of tethering the foals, milking the mares, ritual of milk libation, recitation of milk libation and anointment, and sharing the ceremonial mutton and mare milking feast are carried out alternately.
Mongolia -
Traditional Tsagaan Sar Festival
Mongolians celebrate the traditional Tsagaan Sar Festival as a passing of one year and a welcoming of a new one. This is the triple celebration for passing of the severe winter safe-and-sound, welcoming a new year, and a celebration of getting wiser. Before the end of the old year, Mongolians endeavor to repay debts and resolve disagreements so as to enter the forthcoming year without lingering resentment or misfortune. The tradition of Tsagaan Sar Festival comprises of complex proceedings as bituulekh (to celebrate the day before Tsagaan sar), preparing the banquet, dairy products and mutton for the feast, zolgokh (greet each other), honoring the elders and telling well-wishing, propitious words to each other. The celebration of Tsagaan Sar is a fifteen-day period of ‘whitening’, when family and kin gather in a respectful atmosphere to renew and solidify ties, particularly between young and old.
Mongolia -
Traditional Technique of Making Airag
Traditional Technique of Making Airag\nThe occasion of fermenting a mare’s milk is celebrated with a feast that is held within three days of tethering foals. The ceremony is held to summon prosperity, to encourage horse herds to multiply, to wish for an abundance of airag (fermented mare’s milk) and other dairy products, and to bless newborn animals. During the ceremony, the proceedings (tethering foals, milking mares, holding a milk libation ritual, reciting milk libation and anointment, and sharing the ceremonial mutton and mare milking feast) are carried out alternately.
Mongolia 2017 -
Ancient Rites of Horse Breeders: Biey Bailau. Kumyz Murindik
Ulytau is the geographic and historical center of Kazakhstan where the Kazakh Khanate appeared. Central Kazakhstan is rich in historical monuments. The history and traditions of Kazakh horse breeders have been maintained since the Paleolithic times. The traditions include: biye baylau, separating dairy mares from the shoal or the feast of the first milking; ayghyr kosu, joining a stallion to the herd or the stallion’s wedding; and kymyz muryndyk, beginning to make and drink kymyz or festive of the first kymyz. Inextricably linked with one another, these traditions mark the beginning of a new horse-breeding cycle and form an integral part of Kazakh intangible cultural heritage.
Kazakhstan 2016-05-02
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METHODS FOR MAKING DIARY PRODUCTS AS A LIVING HERITAGESince ancient times, Mongolians have been producing and consuming more than 3,000 types of foods and beverages. Mongolian culinary tradition can be classified into the following three categories:\n\nTsagaan idee ‘White food’ or Dairy products\nUlaan idee ‘Red food’ or Meat products\nNogoon idee ‘Green food’ or Vegetable products\n\nAmong these three, Mongols primarily consumed diverse forms of dairy and meat products more than the vegetable foods. This is relative to the living condition and ancient transhumant lifestyle of the Mongols.Year2011NationSouth Korea
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Traditional Dairy Products: KurutIn the traditional food system of the Kyrgyz, among the products available to the general population were milk and dairy products. Dairy food among the Kyrgyz was very diverse, similar to that of the peoples of wider Central Asia, Altai, and South Siberia. The Kyrgyz used sheep, cow, and mare’s milk, and to a lesser extent that of goats and camels. The people of the inner Tien Shan, Alai, and Pamir mountainous areas also used yak milk, notable for its high fat content. The Kyrgyz made limited use of whole milk—it was given to children, and indeed is still given to children, mixed with various types of cottage cheese, sometimes for medicinal and nutritional purposes.Year2022NationKyrgyzstan