Pastoral Life and Traditional Practices in Ancient Ghizar
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In Ghizer, families typically owned 100-400 cows and several yaks, along with milk maids tending to them. The elders would embark on a seasonal journey to the [mountain] pastures, known as nirils, starting in [early] June. They would stay there from June to September. During the time in the nirils, villagers would milk the cows by hand, as there were no machines. Lassi was made in two ways: one method involved cleaning goat skins me-ticulously until they became very soft. The milk was then poured into these skins, a bit of air was blown into them, and they were shaken vigorously until the butter separated from the milk. The buttermilk was then heated slightly in a vessel, and the water was extracted. The latter, called halo, was mixed with a special kind of soil called ishkore in the Khuwar language, to make soap. The remaining pure material was used to make shudh, a sour substance used in various dishes. Shudh, which would become acid after the addition of a little water, was boiled and added to stew doudou to give it a tangy flavor. The system of utilizing every part of the produce and livestock, along with the communal efforts in the pastures, reflected the self-sufficient and resourceful way of life in ancient Ghizer.
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