The Mongolian people have lived on animal husbandry for centuries on the grassland. Consequently, koumiss, finger mutton and roasted mutton are their favorite drinks and foods. In July and August when the cattle and horses are fat, the Mongolian people make koumiss. They put milk into leather bags, stirring. In the following days, the milk gets fermented, the cream separating from the milk, and then koumiss has been made. With the scientific development, the process of koumiss-making has been improved. Not only simple fermentation process is used, but distillation is also used to make hard koumiss.