Materials
dairy
ICH Materials 29
Videos
(8)-
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 -
Traditional Spring Festivals of Kazakh Horse Breeders
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 2016-0505 -
Traditional Spring Festivals of Kazakh Horse Breeders
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 2016-0505 -
Khar-phued: The First Offering Ritual
The people of Drangmaling-Nangar village in Tsamang Gewog, Mongar Dzongkhag in the eastern district gather every two years to perform Khar-phued. Literally, dairy product; milk, curd, cheese, butter, etc. were used as offerings. In other words, Kar means "wheat", Phued means "offering" - it is the offering of the first wheat harvest. \n\nKharphu is a Bon ritual festival used to pay homage to local deities and ensure the well-being of the community, its households, livestock and crops. Kharphu is celebrated from the 26th day of the fourth month to the 2nd day of the fifth month according to the Bhutanese calendar. \n\nThe village elders trace the origin of this ancient festival to the days of the creation of earth and sky (sachag namchag), as they do not know the exact century of origin or when it was held. The program and its components have been entirely preserved and passed down through oral tradition. This includes the ritual nightly exchange of songs that extends throughout the week. Apparently, this festival is in great danger of being lost in the modern cultural landscape.
Bhutan 2021 -
Traditional technique of preparing the dairy products
"\nMongolian traditional food is adjusted to the condition of the nomadic way of life. It is divided into milk or white products, meat or red products, and vegetable or green products. During summer and autumns, Mongols prefer to consume various different dairy products from milk of five livestock animals. Dairy products are generally produced by boiling, fermenting, distilling, brewing, extracting, separating or drying. Traditional food is dairy products, meat and green food or grain. Mongols do “Airag” from the mare’s milk, and do milk skim, youghurt, aaruul (oblong), with and orange eezgii, tsagaan tos (derived from the skim), tsorom by milk from sheep, goat and khoormog and aaruul from camel milk. Additionally, smoking, drying and preserving the meat from goat, cow and camel for making borts and shuuz. In addition, khorkhog, boodog, buuz and khuushuur and various different meals are made from sheep, goat and meat from hunting. \n"\n
Mongolia