Kurt and Sheep’s Milk: A Vanishing Kazakh Tradition ^{CEFR B1}

Sheep's milk was once central to Kazakh dairy culture, but this changed during colonization and the Soviet period when cows became more common. Historical records show that in the late 17th century horses and sheep dominated herds, and a 1922 ethnographic survey found cow's milk made up only about 10 percent of a family's dairy consumption.

A team of researchers visited a remote valley accessible only on horseback and met grandparents Nesipkhan and Rozikul. The summer mountain pasture was too steep for visitors, so the flock was brought down to the village. Elzhas, their grandson, helped catch a sheep while Rozikul milked it into a metal bucket, showing how elders pass practical skills to younger people. Nesipkhan has raised sheep since 1981 and follows the seasonal route to mountain pastures in summer and desert in winter.

The milking season begins in early August when young lambs are separated. Farmers milk every other day, then every two days, and after three to four weeks milk largely stops as the animals dry up. For 250–300 sheep, the season can produce around 70kg of kurt and a couple of karyn mai weighing about 5–6kg each. Experts note that sheep's milk is not produced on an industrial scale and sheep are mainly bred for meat. Milking survives as a traditional skill, but it is now rare.