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dc.contributor.authorTerbish, Baasanjav
dc.contributor.authorChuryumova, Elvira
dc.contributor.editorGedeeva, Darina
dc.contributor.otherBabaev, Andrei
dc.description.abstractMaria recalls how her mother made milk vodka, cheese and kept butter inside a sheep’s paunch. Her story: When we lived in our homeland, I remember how my mother fermented milk and made bozo (what is left in the pot after distilling milk vodka). She distilled milk vodka in a big pot that had a pipe going to another pot. Alcohol vapor travelled through that pipe from one pot to the other. The big pot was covered with a wooden lid and people tried vodka from the other pot with the help of a special stick made from horse’s tail. Bozo, which was a by-product, was poured through a net and what was left on the net was collected and dried in the sun to make cheese. In my childhood, my mother used to milk cows. I used to sit next to her and drink the milk. I could run all day long, because the milk was very nutritious. We used to put butter inside a sheep’s paunch which was dried and salted beforehand.
dc.description.sponsorshipSponsored by Arcadia Fund, a charitable fund of Lisbet Rausing and Peter Baldwin.
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 Unported (CC BY-NC-ND 3.0)en
dc.subjectMilk vodka
dc.titleMaria Erdnieva, About Dairy Products
dc.publisher.institutionUniversity of Cambridge

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Attribution-NonCommercial-NoDerivs 3.0 Unported (CC BY-NC-ND 3.0)
Except where otherwise noted, this item's licence is described as Attribution-NonCommercial-NoDerivs 3.0 Unported (CC BY-NC-ND 3.0)