Koumiss, koumiss wine fermented by lactose, is a viscous white liquid, which tastes a little sour, but its alcohol content is only about two degrees. If you drink too much, you won't be too drunk to get on the horse.
The pastry fried by sheep is a Kazakh snack "Balsack", which is often enjoyed with milk tea, just like steamed bread and porridge. Kazakh herders are hospitable, and the general food for guests is Borsack and milk tea.
Milk tea and grassland milk tea are the ancestors of all milk teas. Milk tea is made by mixing brick tea with fresh milk and adding salt. The northern grassland has a cold climate, so drinking hot salty milk tea can drive away the cold. Grassland milk tea has a unique flavor, rich milk fragrance and is beneficial to health.
There are two kinds of milk pimples, one is sweet milk pimples, and the other is yogurt pimples, with or without oil. Most of the practices are manual, and different nationalities have different practices. When Kazakh herdsmen make milk blocks, they first ferment milk or goat milk, pour the fermented yogurt into a pot and boil it, then put it in a cloth bag and hang it to make water drop out, knead it into small pieces by hand, and put it on a mat covered with Achnatherum splendens to dry.
Milk skin, milk skin is a layer of milk skin floating on milk after it is cooked and cooled. This kind of cooked milk skin is mostly made at home, so it should be put on the naan or eaten in milk tea. Xinjiang Kazak, Uygur and other ethnic minority families like to drink milk tea with thick milk skin in the morning, which is fragrant.