KUBI, an ancient product of milk processing of the Kazakh people. The barrel is mostly round in shape, hollow inside, high. Most often, its base is wide, ending in a pointed obliquely towards the mouth. The wooden lid of the barrel and the barrel, which have different shapes, go hand in hand. In the center of the round lid, which closes on the surface, there is a groove so that the handle of the Cook protrudes. The container is much smaller than the straw in terms of capacity. It was often used for fat shakers by moderately wealthy people with a small number of dairy cattle. It was also used for the preparation of kumys, shubat, as it was convenient for cooking and smoking. In the southern region, where the weather is hot, KUB has not yet lost its useful value as a product suitable not only for the preparation of soup, fermentation, but also for storage. In order to open the milk poured into the vial, the mouth of the lid, through which it was passed, is sealed with a cloth handkerchief. If it is cool, it covers the outside. If the milk is cooked for a long time after fermentation, the fat will be released. This oil is used to float, drink the remaining serum, prepare worms.