Kumiss

They drink a beverage called kumiss, which is fermented mare's milk. ❋ Robert Shea (1963)

And at some point after that, they started regularly collecting the milk and using it, either to feed motherless children, or to process it into yogurt, kumiss, kefir, and other milk products. ❋ Steve Carper (2006)

As no-one knew the etymology of the old name, Pishpek, they chose a new one, the nearest word phonetically in Kyrgyz: bishkek, which means "kumiss-whisk". ❋ Ray Girvan (2004)

After a brief post focusing on a recipe for kumiss (which is what you make with a bishkek), he quoted a series of passages from Pynchon's Gravity's Rainbow (a wonderful book, which these tastes make me want to reread) dealing with the "mad scavenger" Tchitcherine, sent to Seven Rivers country (south of Lake Balkhash: Semirechye in Russian, Zhetysu in Kazakh) "to give the tribesmen out here, this far out, an alphabet." ❋ Unknown (2004)

It turned out that the etymology of the indigenous name Pishpek was unknown; the nearest Kyrgyz word was bishkek 'whisk with which kumiss is stirred.' ❋ Unknown (2004)

It says the name goes back to a term meaning 'place below the mountains', which popular etymology or eggcornism converted into the word for a kumiss 'churn'. ❋ Unknown (2004)

It was the women who prepared kumiss, and they also made cheese. ❋ Unknown (2003)

The mares were milked, and from the milk kumiss was made. ❋ Unknown (2003)

Then they began drinking kumiss again, and offered Pahom some tea, but he would not wait. ❋ Unknown (2003)

They talked a while, and after drinking some more kumiss and eating some more mutton, they had tea again, and then the night came on. ❋ Unknown (2003)

They gave him tea and kumiss, and had a sheep killed, and gave him mutton to eat. ❋ Unknown (2003)

As far as the men were concerned, drinking kumiss and tea, eating mutton, and playing on their pipes, was all they cared about. ❋ Unknown (2003)

Burke's book is, according to the subtitle, "a complete and practical treatise on the manufacture of commercial cultured buttermilks of all types - lactic, Bulgarian, acidophilus, kefir, kumiss, yogurt." ❋ Unknown (1992)

We never drink milk, that's where kumiss comes from ❋ Unknown (1964)

He also decided not to tell Lorenzo that in private Baibars enjoyed the Tartar drink kumiss, made from the fermented milk of mares. ❋ Robert Shea (1963)

This was kumiss, a fermented mare's milk which was the wine and water of the steppes. ❋ Andre Norton (1958)

And at every halt they passed from hand to hand the skin bag of kumiss. ❋ Andre Norton (1958)