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A foal starts the milk flow and is pulled away by another person, but left touching the mare's side during the entire process. [10] In Mongolia, the milking season for horses traditionally runs between mid-June and early October. During one season, a mare produces approximately 1,000 to 1,200 litres of milk, of which about half is left to her foal.
Mongolian horses are valued for their milk, meat, and hair. [15] In the summer, mares are milked six times a day, once every two hours. A mare produces an average of 0.11 lbs of milk each time, with a yearly production of 662 lbs total. [14] The milk is used to make the ubiquitous fermented drinks of Mongolia, airag and kumis. Horse meat is ...
The Chinese Mongolian horse is primarily utilized for riding and the production of mare's milk in Inner Mongolia, where mares are typically milked five times a day. [10] Record milk production during a single lactation can exceed 300 to 400 kg. [9] The meat from these horses can be eaten, representing a vital product for the nomadic population ...
A mare produces an average of 0.11 lbs of milk each time, with a yearly production of 662 lbs total. [21] The milk is used to make the ubiquitous fermented drinks of Mongolia, airag and kumis . One particular variety of "black" kumis, caracosmos, was made entirely from the milk of black mares; this was reserved for the aristocracy. [ 35 ]
Airag, also spelled ayrag, the Mongolian word for fermented horse milk, an alcoholic beverage; see kumis, the Turkic name under which it is more widely known throughout Central Asia Airag, Dornogovi , a sum (district) in Dornogovi Province, Mongolia
The Ujumqin (simplified Chinese: 乌珠穆沁马; traditional Chinese: 烏珠穆沁馬; pinyin: Wū zhū mù qìn mǎ) is a type of Chinese Mongolian horse.Larger and reputedly better conformed than other horses of this breed, it is mainly ridden, the mares being milked for their milk.
Home to one of the world’s most famous nomadic cultures, Mongolia’s food reflects the nation’s resourcefulness and its deep-rooted relationship with nature.
Ayran (cf. airag in Mongolian: 'mare milk', [6] uyran (уйран) in Chuvash: 'buttermilk') [7] is mentioned in Mahmud al-Kashgari's 11th century Dīwān Lughāt al-Turk, although he did not give any information how ayran was made. [8]