Koumiss: a life-giving drink made from mare's milk. Koumiss is a health drink What can you tell us about koumiss
Depending on the leaven, duration and conditions, koumiss is different. There is a very strong koumiss, with a high content of alcohol, which can intoxicate, bringing a person into an excited-drunk state. There is koumiss, on the contrary, soothing, leading a person to a sleepy state.
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✪ How natural koumiss is made
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For the first time, nomadic tribes of Central Asia and Mongolia began to cook koumiss. The earliest found traces of the use of koumiss correspond to the Eneolithic era (5500 years ago). In the Susamyr valley, among other evidence of the domestication of horses, leather bags made of goat skins with traces of mare's milk, possibly fermented as koumiss, were found. Nomads kept the method of making koumiss a secret for centuries.
One of the first mentions of koumiss can be found in the writings of the ancient Greek historian Herodotus (484-424 BC), who, describing the life of the Scythians, said that they had a favorite drink prepared by churning mare's milk in deep wooden tubs . According to Herodotus, the Scythians were so afraid of "leaking information" about koumiss that they blinded all slaves who knew how to prepare it.
The mention of koumiss can also be found in the ancient Russian Ipatiev Chronicle. The French monk and missionary of the 13th century Guillaume de Rubruk, talking about his journey to "Tataria" in 1253, was the first to describe in detail the preparation, taste and effect of koumiss, which is not quite correct, but allows you to get some idea of the drink.
Composition and properties
During koumiss fermentation, protein is converted into easily digestible substances, and lactic sugar is converted into lactic acid, ethyl alcohol, carbon dioxide and a number of aromatic substances. All this creates a high nutritional value of koumiss, easy digestibility, pleasant taste and aroma.
Usually koumiss contains from 0.2% to 2.5% ethyl alcohol. Strong natural koumiss (only from mare's milk) can contain up to 4.5% alcohol. Acidity: 60-120 °T. There is a Kazakh method of preparing especially strong koumiss with an alcohol content of more than 40% (the so-called asau koumiss- unbridled koumiss or violent koumiss).
| vitamins | Content in koumiss mcg/l |
|---|---|
| Thiamine (B 1) | 203,4 |
| Riboflavin (B 2) | 375,0 |
| B12 | 2,1 |
| Pantothenic acid | 2010,0 |
| Folic acid | 265,0 |
| Biotin | 1,2 |
| Vitamin C | 93,2 |
Koumiss is obtained by fermenting milk with lactic acid bacteria and yeast, which synthesize vitamins C and B, form alcohol, and abundantly release carbon dioxide, which gives koumiss the character of a refreshing fizzy drink. Due to the action of microorganisms, koumiss proteins are mostly in a dissolved or semi-dissolved state, and undissolved proteins are in the form of tiny flakes.
Koumiss has a pronounced antimicrobial activity due to the presence in it of antibiotic substances produced by microorganisms during fermentation, has significant nutritional value and is able to stimulate biological processes in the body. Due to the presence of alcohol, carbon dioxide and lactic acid, koumiss stimulates the activity of the gastric glands and improves digestion. The antibiotic substances of koumiss increase the body's resistance to infection, and lactic acid bacteria create a favorable intestinal microflora for the body and suppress putrefactive processes in it, leading to self-poisoning of the body.
When curing koumiss, appetite, secretion of gastric juice and absorption of food are significantly improved, digestibility of proteins and fats of food increases, and weight increases. Koumiss is able to some extent to replace hydrochloric acid in the absence of it in the gastric contents. Koumiss therapy is widely used in the treatment of certain forms of tuberculosis, as well as in case of loss of appetite after severe, debilitating illnesses, with anemia, stomach diseases, to restore normal intestinal microflora.
Medicinal properties
Kumis is used for the treatment and prevention of tuberculosis and for the treatment of diseases of the gastrointestinal tract. Back at the end of the 19th century, in his doctoral dissertation, N. F. Golubov first pointed out that the lactic acid bacterium found in koumiss can have 2 forms: Bacterim and Bacillus; he tried to explain the effect of koumiss from the standpoint of cellular pathology, pointing out that cellular metabolism is enhanced under the influence of a large amount of koumiss drunk, which contains a lot of carbon dioxide, lactic acid, alcohol and proteins in an optimal form for assimilation. Koumiss has a stimulating effect on digestion, blood and circulation.
Kumis contains a large amount of nutrients digestible by 95% of the substances. Among which are vitamins (A, E, C, group B), minerals (iron, iodine, copper), fats and live lactic acid bacteria.
Useful properties of koumiss were studied by N.V. Postnikov in 1858 and on the basis of his scientific works, health resorts were opened and the main methods of treating various diseases with koumiss were created.
Koumiss is saturated with antibiotic substances that negatively affect the vital activity of tubercle bacillus, typhoid fever and dysentery. Lactic acid bacteria have a beneficial effect on the work of the gastrointestinal tract, enhance the secretion of gastric juice, fat-splitting substances of the pancreas and gallbladder. It is effective to treat ulcers of the stomach and duodenum with koumiss at the stage after exacerbation. Koumiss bacteria negatively affect the reproduction and development of putrefactive microorganisms and E. coli.
From the side of the cardiovascular system, koumiss has a positive effect on the composition and properties of blood. It increases the content of red blood cells and leukocytes, which actively fight all foreign microorganisms and bacteria.
On the part of the nervous system, koumiss has a calming and relaxing effect, sleep is normalized, irritability and chronic fatigue are reduced.
The use of koumiss
In addition to human diseases, koumiss is also used in the treatment of animals - dyspepsia, wound healing.
Based on the medicinal properties of koumiss, a whole system of healing was developed - koumiss treatment.
Koumiss treatment
Koumiss treatment(koumiss therapy) - the use of koumiss for medicinal purposes. The meaning of koumiss treatment comes down to the dosed use of koumiss according to an individual schedule in combination with climate therapy at specially equipped resorts. During koumiss treatment, the nutritional value of the main diet should be significantly reduced to prevent overnutrition.
The first koumiss sanatorium was organized in 1858 by doctor N. V. Postnikov near Samara. Postnikov in just three words expressed the essence of the action of this miraculous drink on the human body: “nutrit, roborat, etalterat” - “nourishes, strengthens, renews”. Later, koumiss clinics were organized in the Volga region, Buryatia, Kyrgyzstan, and Bashkiria. Koumiss treatment was also carried out in ordinary medical institutions in other regions. L. N. Tolstoy and A. P. Chekhov resorted to koumiss therapy. Organized koumiss treatment was carried out only in the former USSR. With the collapse of the USSR, the organized network of health resorts practicing koumiss treatment ceased to exist.
At the moment, operating sanatoriums practicing koumiss therapy remain on the territory of Bashkiria, for example, the Shafranovo and Yumatovo sanatoriums.
Contraindications
The consumption of koumiss is contraindicated in diseases of the gastrointestinal tract in the acute stage, intolerance to lactose and individual intolerance to koumiss.
Cooking
A tub/barrel for churning koumiss is a cylindrical container tapering upwards with a diameter of 20-40 cm and a height of about a meter, closed at the top with a lid with a hole in the center. A beater is inserted into the indicated hole (a pole with a cross at the end or a disk with holes). Fresh mare's milk is added to the remaining small amount of koumiss (for sourdough). After that, within a day or two, koumiss must be shaken regularly for several hours. Sometimes (rarely) a piece of salted horse fat is added to koumiss to soften the taste and increase fat content, as a result of which sometimes the knocked down fat floats on the surface of koumiss as dark dots. Sometimes fresh heavy cream is added for whipping, which also improves the taste of koumiss.
Periodically (after two or three weeks), the barrel for sourdough and churning of koumiss is completely emptied, it is thoroughly washed, lubricated with butter and smoked from the inside. When smoking a barrel, meadowsweet branches are used, ignition is usually carried out with birch bark. The use of other means leads to a deterioration in taste.
Previously, not wooden containers for koumiss were more common, but leather ones - sabaa (large container), torsuk (small container). The advantage of leather containers is their convenience for nomadic life.
Koumiss is only alive and is not subject to long-term storage. The impossibility of industrial preparation, bottling and storage, as well as difficulties with milking, make koumiss expensive and not widely used. In recent years, measures have been taken to bottle and sell in the distribution network, but the quality, taste and usefulness are inferior to the original koumiss.
Kumis is a refreshing and tonic drink that provides the body with important elements for a full existence. This oriental fermented milk product is often referred to as the "longevity drink". Made from mare's milk, endowed by nature with unique beneficial qualities, koumiss retains all these properties and is considered a source of health among eastern residents. The drink is used in cosmetology and medicine. On the basis of this product, a whole medical system has been developed - koumiss therapy. The beneficial properties of the drink, combined with a unique taste, made it popular not only at home, but also in other countries of the world.
What is koumiss
One of the most revered and appreciated fermented milk drinks among the population of Kyrgyzstan, Mongolia, Kazakhstan and the inhabitants of the planet with Mongolian and Turkic roots is kymyz. Translated into Russian, the name sounds like koumiss. This is a fermented milk product obtained as a result of alcoholic and lactic acid fermentation of mare's milk. The fermentation stage is carried out by lactic acid bacteria with the addition of yeast.
Koumiss is a rather pleasant refreshing drink with a slightly sour taste. It should only be used during the fermentation stages. Only during this period does it not lose its unique taste, value and useful properties.
The history of this fermented milk drink originates in the distant past. As a result of archaeological excavations carried out at the site of ancient Mongolian settlements in the Susamyr valley (Eneolithic), not only evidence of the domestication and domestication of horses was found, but also bags made of animal skin. Inside them, scientists managed to establish traces of fermented mare's milk.
The ancient Greek scientist Herodotus also mentions koumiss. Describing the life and traditions of the Scythians, the philosopher mentions a miraculous drink. Local residents made it by churning mares' milk in special wooden containers. The recipe for this healing and very tasty drink was known only to the elite, who were engaged in cooking. All ingredients and the basis of the method of preparation were kept in the strictest confidence. The slaves who witnessed the process of making koumiss were instantly blinded.
Later information about koumiss was found in the Ipatiev Chronicles (XIII century). In his notes on a trip to Tartary, Guillaume de Rubruk describes the taste and healing properties of the drink.
The old recipe for making koumiss is still passed down from generation to generation in Bashkir families. This people adheres to ancient traditions and prepares koumiss only from mare's milk. Unlike the population of Bashkortostan, the Turkmens and Kyrgyz can take camel milk as a basis.
The technological process of preparing koumiss allows you to prepare a drink with a different content of alcohol revolutions.
Kinds
In Kazakhstan, koumiss, depending on the fermentation period, is divided into several types:
- Zhaskymyz is young, fermented for just one day.
- Kunan kymyz is a slightly heady drink of 2-day fermentation.
- Donen koumiss is sour, already containing a large number of alcohol revolutions. Ready for use after 3 days of fermentation.
- Saumal - koumiss fermented for 10 hours.
- Kymyzuyz - prepared from mare's colostrum.
- Bal kymyz is a fermented milk drink with honey or other sweet additives.
All these types differ in different alcohol content. Young koumiss is a drink ready to drink after 5-6 hours. It contains the smallest percentage of alcohol - up to 1%. Such koumiss has a sweetish taste, almost does not contain gases. A product that has been cooked for 24 to 48 hours is already more saturated with alcohol. It contains 1.7–2% alcohol. It acquires an already sour aftertaste. After a small amount of drunk koumiss, a slight intoxication is felt. The most “strong” koumiss stays in the process of fermentation for up to 4 days. It contains the maximum level of alcohol - 3-4%. This koumiss foams a lot and has a rather sour taste.
Composition and calories
Kumis is a fermented milk drink with a high content of lactose and glucose. This characteristic gives the product the main ingredient. The level of these indicators in mare's milk is the highest. For example, the lactose content of cow's milk is 38% lower.
In the process of special fermentation, using not only lactic acid bacteria, but also yeast, lactose is converted into lactic acid, carbon dioxide, ethyl alcohol and decomposes into a number of other aromatic substances. Thanks to this, the finished product acquires a unique taste and aroma.
The chemical composition of koumiss is represented by a number of vitamins and useful elements:
- A fairly large amount of vitamin A, C, PP.
- Vitamin B group - lactoflavin (B2), thiamine (B1), cyanocobalamin (B12).
- Biotin, involved in the synthesis of the fermentation of carbohydrates and fats in the body.
- Folic acid, necessary for the normal functioning of the immune and circulatory systems.
- Trace elements Ca, K, P, Fe, Zn, Cu, Mn.
- Provides normal metabolism pantothenic acid.
Koumiss contains ethyl alcohol in its composition. Its level ranges from 0.4 to 4.5%.
The energy value of the product ranges from 40 to 150 kcal. In 100 ml of fermented milk drink (medium fat) - 5 g of carbohydrates, 2.1 g of protein and 1.9 g of fat. As a result of fermentation, proteins become easily digestible and quickly digested in the body, therefore, although koumiss is highly nutritious, it is recommended to take it during diets.
General Benefit
Longevity fermented milk drink is saturated with a large number of useful components that have a beneficial effect on the body.
Nomads used koumiss for the prevention and treatment of many diseases. The ancient healer Avicenna recommended using this drink to restore the body after serious illnesses, with physical exhaustion, nervous disorders, and as a general tonic.
Over time, scientists have discovered other useful properties of koumiss. This product normalizes the intestinal microflora, accelerates cell regeneration, has a positive effect on the work of the stomach and helps to eliminate toxins. Koumiss improves the functioning of the immune system, compensates for the lack of energy, gives vigor, stimulates the main part of biological processes.
For women
Koumiss, rich in calcium and vitamins, helps to improve the skin and the condition of nails and hair.
Lactic acids, formed during the fermentation process, normalize the microflora in the vagina, eliminating discomfort. By restoring the natural balance, they ensure the health of the female genital organs and the urinary system.
The relaxing effect of the drink provides a small content of alcohol and vitamins A and B. This helps with thyroid disorders, accompanied by increased irritability, tearfulness, and also improves sleep.
For men
Koumiss is an excellent natural remedy for cleansing the liver after drinking alcohol. Although it contains a small percentage of alcohol, this does not prevent the drink from cleansing the body of toxins.
After strong physical exertion or training in the gym, a large amount of useful salts are excreted from the male body along with sweat. A small amount of koumiss will help restore the imbalance.
This fermented milk product also has a positive effect on the work of the male reproductive system. The presence of testosterone improves libido, increases erection and reduces the risk of prostatitis.
During pregnancy
Mare's milk is rich in iron. This element does not disappear during fermentation, so koumiss helps to increase hemoglobin in the blood of a pregnant woman, and also reduces the risk of anemia. The fermented milk element is rich in calcium, which is necessary for the normal formation of the baby's skeletal system.
Despite all the useful properties, koumiss contains alcohol. It is better for expectant mothers to consult with their doctor before introducing such a product into their diet.
When breastfeeding
A fermented milk product made on the basis of mare's milk helps to improve the functioning of the female mammary glands, promoting lactation. The restorative properties of koumiss help to recover faster after childbirth. Nursing mothers are advised to use young koumiss containing a minimum amount of alcohol.
For children
Kumis has a beneficial effect on the growing organism. A large amount of calcium makes up for the lack of this vitamin, and the phosphorus contained in the drink enhances its absorption. In addition, this drink is very useful for children with dysbacteriosis, as it restores the imbalance of the intestinal microflora.
The rather peculiar taste of a sour-milk drink based on mare's milk is not very popular with children, so it is better to add honey and vanilla before drinking.
When losing weight
Quite often, doctors include koumiss in their diets. This is due to the ability of the drink to improve digestion, stabilizing daily stools and relieving colic and flatulence. A high protein content gives koumiss nutritional value, helping to quickly satisfy hunger and maintain muscle mass in good shape. Due to animal origin, this element is quickly absorbed by the body.
Drinking 100 ml of koumiss before meals, a person on a diet replenishes the daily intake of vitamins, microelements and acids in the body. You should not exceed the permissible norms for the use of this drink, since alcohol is present in it.
The antibacterial, restorative, strengthening properties of this fermented milk product are widely used not only in traditional medicine. Numerous studies have confirmed the effectiveness of the use of koumiss in the treatment of diseases of the gastrointestinal tract, intestines, respiratory system, cardiovascular dystonia. Courses of koumiss therapy are prescribed for people with a weakened immune system, impaired metabolism. It is part of complex therapy to combat infectious diseases and treat anemia.
Due to its unique qualities, koumiss is considered an indispensable component in many folk remedies for the treatment and prevention of a number of diseases.
With diabetes
The use of high-quality koumiss containing a minimum amount of alcohol revolutions contributes to the normalization of blood sugar levels. It replenishes the required amount of beta-carotene and the entire vitamin complex. This product is especially useful for diabetics, since the disease is accompanied by the rejection of many vitamin-containing foods.
Kumis normalizes metabolism and cleanses blood vessels of cholesterol plaques, which is also important in diabetes. When using this fermented milk product, the risk of nervous diseases and mental disorders inherent in diabetics is reduced.
Important: the glycemic index of koumiss is 25 units.
With pancreatitis
Fermented milk products are necessarily included in the diet for pancreatic diseases. Kumis normalizes the secretory function of this organ, and also eliminates inflammatory processes. Its high nutritional value contributes to the rapid saturation of the human body while dieting. The ability of the product to improve metabolism prevents the appearance of problems with the intestines.
With gastritis
During an exacerbation of the disease and people with high acidity, koumiss is categorically contraindicated.
For gout
The occurrence of this disease is facilitated by a violation of the metabolic process of nucleic acids. The level of uric acid increases so much that it is deposited in the joints. This process causes pain and leads to physical changes in the appearance of the limbs. Koumiss contains a sufficient level of calcium, which contributes to the strength and health of bone tissue, so it is often prescribed for preventive purposes and the initial stages of gout.
For the liver
Koumiss, having cleansing properties, facilitates the work of the liver. Fatty acids and antioxidants promote cell renewal and protect them from destruction. Including koumiss in the daily diet, it is necessary to pay attention to the amount of alcohol content in it. For the prevention and treatment of hepatitis and cirrhosis, only a young fermented milk drink should be used. The recommended dose is 250-300 ml with meals.
With psoriasis
In the daily diet of people suffering from skin diseases, be sure to include foods containing a large amount of vitamins B, A, PP. In patients with psoriasis or eczema, there is usually a shortage of these elements. Koumiss just contains a complete set of vitamins. They, in combination with lipoic acid, help to remove harmful substances from the body, improving the metabolic process and regeneration of the skin. Antibacterial properties reduce the inflammatory process of the skin, reducing redness and unpleasant itching.
With pneumonia
Koumiss therapy is widely used in diseases of the respiratory system. This fermented milk product is able to reduce the irritability of the throat with a strong cough, promotes sputum discharge. Antibacterial properties reduce inflammation in the lymph nodes, preventing the appearance of abscesses. Patients with pneumonia lose their appetite, they experience a sharp decrease in weight, and the body becomes very weakened. Kumis, due to its unique composition, improves the functioning of the immune and digestive systems, thereby helping a person to recuperate.
Hangover
Among all varieties of fermented milk products, koumiss is the best cure for a hangover. Lactic acid in combination with B vitamins activates the processing and elimination of toxins. Under the influence of carbon dioxide, the process of oxidation and splitting of alcohol residues occurs even faster. The tonic property of koumiss relieves hangovers and quenches strong thirst.
Application in cosmetology
Useful properties of a fermented milk product based on mare's milk are used not only for the treatment and prevention of a number of diseases, but also in cosmetology. Kumis is found in skin and hair care products.
For hair
Koumiss nourishes hair follicles, providing curls with beauty and strength. Antibacterial and moisturizing effect helps to eliminate dry scalp and dandruff.
Tonic
Ingredients:
- Kumis - 1 tbsp.
- Honey - 20 g.
- Yolk - 1 pc.
Mix all the ingredients and apply evenly on the hair, not forgetting to rub the mask into the scalp with massaging movements. Keep the product for at least half an hour. To give a greater effect, cover your head with a towel.
Thanks to this mask, the hair becomes healthy. After 5-6 applications, there is no trace of dandruff left, the scalp will become less dry.
Nourishing mask
Ingredients:
- 1/2 loaf of rye flour bread.
- 2 tbsp. koumiss.
Knead the bread and soak it in slightly warmed koumiss. Mix after 5-10 minutes, turning the mixture into a homogeneous mass. Rub into the scalp. Put on a shower cap and wrap your head with a woolen scarf. After 20 minutes, rinse thoroughly first with warm water and then with shampoo.
For face
The fermented milk drink is used as a moisturizing, whitening and tonic for the skin of the face.
Carrot mask with koumiss
Required:
- 50 g homemade cottage cheese.
- 17 ml of carrot juice.
- 1.5 tbsp koumiss.
Strain the cottage cheese through cheesecloth. Mix thoroughly with carrot juice. Add koumiss. Apply the mixture on the face, avoiding the eyes, and leave for 30 minutes. After the time has elapsed, rinse with warm water. Use no more than once every three days.
Whitening mask
Required:
- 70 g honey.
- 3 tbsp koumiss.
- 30 ml lemon juice.
Kumis mixed with honey. Squeeze the required amount of lemon juice into this mixture. Mix all components thoroughly with each other. Apply the mixture on your face and leave for 15 minutes.
The use of such a mask 1-2 times a week for two months contributes to the disappearance of age spots, freckles and skin lightening.
Harm and contraindications
Kumis, which has an incredible amount of useful properties, can also have a detrimental effect on the body.
- The presence of this fermented milk product is unacceptable in the diet of people with lactose intolerance.
- The alcohol content in koumiss can adversely affect health during an exacerbation of chronic diseases of internal organs.
- You should not drink koumiss with gastritis and stomach ulcers, accompanied by high acidity. It helps to increase secretion, and the acidity index increases even more.
- Due to the alcohol content, koumiss is not recommended for pregnant women and children. For the same reason, people suffering from alcohol addiction should not drink koumiss.
Despite the fact that koumiss is introduced into the complex treatment of tuberculosis, in cases of an open form of this disease, the drink is strictly prohibited. For other categories, the use of koumiss is associated only with positive properties. The main thing is to stick to the rules and not to abuse.
How to store
An Asian fermented milk drink made from mare's or camel's milk belongs to the category of "live" products. Therefore, it is perishable and not suitable for long-term storage.
Real koumiss should be used no later than 2-3 days after the end of fermentation. It is poured into glass containers and stored in a cold place: a cellar or basement (temperature not higher than 6 ° C) or a refrigerator.
Koumiss, produced in dairies and sold in the store, has little resemblance to a real Asian product. The drink that is as close as possible in composition and manufacturing rules should have a shelf life of no more than 3 days. This product is stored in the refrigerator.
How to drink koumiss
Residents of Asian countries, who are accustomed to fermented milk drink made from mare's milk since childhood, may not limit themselves in the use of koumiss. In the hot summer period, the Kyrgyz and Bashkirs are able to drink up to 7–10 liters per day, while receiving only benefit.
For people with an unprepared body, this alcohol-containing drink with a high fat content should be introduced into the diet, starting with small doses to get used to it.
How much can you drink per day
Following the recommendations of doctors, they begin to drink koumiss in small quantities. The initial daily rate should not exceed 100 ml. If the body perceives the drink normally within 3–4 days, the dosage is gradually increased to 200–400 ml. Subsequently, it is allowed to take a larger amount of 1-1.5 liters.
Can I drink at night
For medicinal purposes, koumiss is consumed in the morning, before breakfast. But due to the calming and relaxing effect on the body (thanks to alcohol), this drink can be taken in the evening to improve sleep. Half a glass of koumiss at night helps to normalize the stool. But before going to bed, it is better to drink koumiss, which contains a small percentage of alcohol.
Can muslims drink
Koumiss, fermented during the day, practically does not contain alcohol. Such a drink, like other sour-milk drinks, is allowed to be drunk by Muslims. Being in the process of fermentation for a longer period, koumiss becomes much stronger than young. It no longer applies to halal products.
Is it possible to get drunk from koumiss
Fermented milk drink prepared on the basis of mare's milk is not alcoholic. But, having fermented for several days, it acquires a fortress of up to 4–6 revolutions. Therefore, a drink drunk in large quantities can cause mild alcohol intoxication. Kazakhs make koumiss containing up to 25–30% alcohol. A few sips of such a fermented milk drink are equivalent to 50 g of vodka or cognac.
How to make koumiss at home
Preparing a real Asian sour milk drink is quite difficult. It is impossible to find mare's milk on store shelves, so at home it is better to replace it with goat's. Such koumiss has almost the same useful properties, but differs in taste.
For cooking you will need:
- 1 liter goat milk.
- 50 g sugar.
- 50 ml of yogurt without additives (kefir).
- 30 g honey.
- 200 ml of purified water.
- 5 g dry yeast.
Step-by-step instruction:
- Pour the milk into a saucepan and put on a slow fire. Boil. Gradually pour in water and add honey. Boil for another 6-8 minutes.
- Refrigerate milk mixture until completely cooled. Introduce yogurt (kefir). Cover the pan with a lid and wrap it with a woolen blanket (for quick warming). Leave in a warm place for 5-9 hours.
- After souring milk, beat it with a mixer. Strain the resulting mixture through a thick layer of gauze.
- Pour yeast with warm water, add sugar and let rise. Combine them with milk.
- Pour milk into pre-washed and sterilized jars. The liquid should fill the containers by 2/3. Leave koumiss in a warm place for 3-4 hours without closing the container with lids.
- After the required time has elapsed, cover the jars with lids and place in the refrigerator so that the koumiss does not ferment.
Store koumiss in the refrigerator for no more than two days.
- A.V. Postnikov was the first to open a koumiss clinic in Russia. This event took place in 1858 in the Samara province. After 100 years, more than 65 such establishments have been opened.
- Kazakhs still adhere to the ancient technology of making koumiss. For the fermentation process, they use a wineskin made from the skin of a ram or horse. You need to whip mare's milk at least 1000 times. After that, black grains appear on the surface - mare's fat.
11.06.2015
Kumis is a legendary drink of the Turkic peoples, made from the milk of mares. As soon as they do not call this miraculous elixir - “pearl of the east”, “milky wine”, “drink from the paradise river”, which saved the steppe nomads from thirst and hunger, healed from diseases.
The first mention of koumiss dates back to the 5th century BC. The traveler Herodotus mentioned koumiss as a favorite drink of the Scythians, the recipe of which was hidden under fear of blinding. The Polovtsy did not disdain koumiss either, having let Prince Igor Seversky out of captivity in 1182, drunk from drinking.
Kumis - what is it?
It is a fermented milk product made from mare's milk, foamy, refreshing, sweet and sour, slightly intoxicating.
By the way, this is the only alcohol that is not prohibited for consumption by Muslims.
Depending on the fermentation time, young koumiss is distinguished (fermentation time is 5-6 hours, 1% alcohol), medium (1-2 days, 2% alcohol), strong (3-4 days, 4-5% alcohol). Kumis is the only drink obtained through 3 types of fermentation: lactic acid, alcohol and yeast.
Compound
There are plenty of useful vitamins in the chemical composition of this product. Speaking about the protein content, experts call the number 2-2.5%, based on the fat content of milk, the percentage of fat ranges from 1% to 2%, and sugar in koumiss is even higher - 3-4.5%. The vitamin composition is also replete with variety, here is vitamin C (200 mg of vitamin C per 1 kg of koumiss), vitamin A and B, E and PP. Trace elements in koumiss are the following: calcium, magnesium and phosphorus. The list of “usefulnesses” of the product does not end there; lactic acid and biotin, as well as ethyl alcohol, will be useful for the human body. 
It is difficult to call koumiss a dietary product due to the presence of sugars and alcohol in it, but this does not make it less beneficial for human health. Today's traditional medicine widely uses koumiss for the prevention and treatment of a large list of diseases, in addition, such types of treatment as koumiss therapy and koumiss treatment have become relevant.
Useful properties of koumiss
The beneficial properties of koumiss are truly unique and allow the drink to be used in the treatment of serious diseases. Mare's milk, unique in its composition, contains more vitamins than cow's and goat's milk, essential fatty acids. And during the fermentation process, milk protein breaks down and turns into easily digestible forms, which helps to obtain a product with a nutrient digestibility of more than 95%. It is not for nothing that koumiss, whose beneficial properties allow you to quickly rehabilitate after illnesses, improve digestion, strengthen immunity, is called a heroic drink. 
Useful properties of such a drink as koumiss have been known to man since ancient times, since the beginning of the 19th century, healers and traditional healers began to use this miracle product to cure many chronic diseases. The most popular koumiss was for people with chronic tuberculosis, which receded during koumiss therapy.
According to most scientists and professors, the composition of mare's milk is almost identical to that of a woman's breast milk. Similarity is observed in such components of koumiss as sugar and protein, qualitative features of fats, a large vitamin composition, microelements and other substances. It is all these components of a woman's mare and mother's milk that are the main keys to supporting human life in a normal state. 
In addition, the “magic” properties of koumiss lie in the fact that during the fermentation of milk, its useful components either retain their properties, or, after protein hydrolysis, become even more digestible for the human body. Due to this, koumiss is always distinguished by its mild and nutritious taste, appetizing aroma and is easily accepted by the gastrointestinal tract.
All the therapeutic properties of koumiss can be felt if you take it regularly and for a long time. The characteristic medicinal properties of koumiss are as follows:
- general strengthening effect;
- anti-inflammatory effect;
- healing actions;
- antibacterial effect;
- choleretic effect;
- antianemic effect;
- calming effect;
- probiotic influence.
Koumiss becomes an indispensable product if a person is exposed to infectious diseases, tuberculosis, complicated diseases of the intestines and stomach, and intestinal infections. After drinking the drink, the body receives general strengthening support to fight the disease and recover.
Contraindications of koumiss
In general, koumiss is considered a harmless food product, since all its components are easily absorbed by the human body without overloading metabolic processes. But still there are several categories of people for whom this product is contraindicated.
- Any diseases of the gastrointestinal tract in case of exacerbation.
- People who have an individual intolerance to one or more components that are part of koumiss.
Despite the fact that koumiss is considered an alcoholic drink, it is not considered harmful and is allowed to be consumed even in Muslim countries where prohibition is in force.
Making koumiss
Koumiss is made, the recipe of which was carried through the millennia by wise aksakals, in our time, both in families and on small koumiss farms and clinics, and on an industrial scale according to the same principle. The beginning of all beginnings is the milk of a mare, which is milked up to 6 times a day. Moreover, you need to be a skilled milker, because the milking time is limited to 18-20 seconds. Even proud dzhigits and famous riders milked mares, not considering it only as a female occupation. 
After milking, fresh milk is poured into a wooden tub (in ancient times, these were sheepskin skins rubbed with wood to remove unwanted bacteria and flavors) and kneaded with the addition of mature koumiss for several hours with a special wooden spoon at a temperature close to 20 degrees. Then it is bottled and left for fermentation, depending on what kind of koumiss is needed - young, medium or mature.
A bit of history
More than 30 types of koumiss were made by experienced craftsmen! They differ depending on the season, the time of the mare's foal (koumiss with the taste of colostrum is a special delicacy). A special delicacy for children and adolescents was koumiss with the addition of raisins, sugar, and honey. 
In the 19th century, Russian doctors opened the first koumiss clinic, where they healed patients with consumption and tuberculosis, since koumiss even contains antibiotics. In addition, what koumiss is useful for is the content of lactic acid bacteria that normalize digestion processes, improve the absorption of nutrients from other products, vitamins that strengthen immunity, improve hematopoiesis, restore the nervous system and potency and men. The longevity of the inhabitants of Asia is associated with the constant use of koumiss.
So the horse, the nurse of the steppe, which gave the nomads both food and drink, gave a wonderful gift - healing koumiss, which you can drink for several days even in the heat, and not feel tired, thirsty, or hungry, and continue your long journey in search of the best pastures.
In general, the history of koumiss goes back several millennia, when koumiss was recognized as a miraculous drink. The first gourmets who appreciated the taste of the drink were the inhabitants of the nomadic tribes of Central Asia and the southeastern part of majestic Russia. The product immediately began to enjoy incredible demand, as it easily quenched not only thirst, but also hunger, was a nutritious and invigorating drink. After a while, the nomads noticed that with the help of koumiss, many people were healed of diseases and ailments. 
In ancient Greece, one of the popular historians, Herodotus, led a descriptive description of the customs and life of many peoples; he mentioned koumiss in the 5th century BC. e. According to him, the Scythian nomads could not imagine their life without koumiss. Speaking of Slavic history, the first facts about koumiss were found in the records of how, in the 12th century, Prince Seversky was able to escape from the Polovtsian captivity, when the guards got drunk on koumiss and lost all vigilance. Since then, this drink has become famous for its heady abilities.
Bashkirs, Kirghiz and Kazakhs, as well as Mongols, considered koumiss to be the national drink. And only after the popularity of koumiss, they began to replace it with cow and camel milk, in particular, the Kalmyks.
Koumiss treatment
For the treatment of many diseases with the help of koumiss, experts recommend starting from the level of acidity in the stomach.
Recipe number 1: low stomach acid
For treatment in this way, you need to stock up on 750 ml of koumiss. You need to drink a drink half an hour before a meal in the amount of 1 cup, three times a day. The course of treatment in this way lasts 1 month.
Recipe number 2: normal and increased acidity of the stomach
In this case, a person will need 750 ml of a drink, which in the amount of one glass should be drunk before each meal for 15 minutes, but not more often 3 times a day. The duration of the drink will be from 20 to 25 days, depending on how you feel.
Recipe number 3: after surgery to recover from normal and high acidity
Most often, this treatment is prescribed to people who have undergone surgery with a diagnosis of stomach ulcers. In the morning they drink 50 ml of koumiss, in the afternoon - 100 ml, and in the evening - 200 ml of fresh koumiss. At the same time, it should be consumed no earlier than an hour and a half before a meal. Treatment lasts from 20 to 25 days.
Recipe number 4: after surgery for recovery from low acidity
After surgery for stomach ulcers, koumiss is consumed 4 times a day, half an hour before meals. A single dose of the drink is 50 ml. Gradually, the dosage of a single dose is increased to 200 ml. The course of treatment is the same - 20-25 days.
Recipe number 5: the return of strength and body weight
For treatment, you will need 1.5 liters of the drink, which you need to gradually drink throughout the day. The duration of treatment is 20-25 days.
Miraculous drink koumiss
In order to understand how useful koumiss is for human health and whether it is worth using it regularly, you need to know what miraculous effects it suggests:
- It is used as a prophylaxis of seasonal ailments in the respiratory system.
- A drink that has a choleretic and mild laxative effect will help relieve spasms and bloating.
- Koumiss has an anti-inflammatory and regenerating effect after surgical interventions for the treatment of gastric and duodenal ulcers, it normalizes the functioning of the pancreas and promotes successful lactation.
- It is impossible not to note the beneficial effect of koumiss on the functioning of blood vessels and the heart.
- It normalizes the microflora of the intestines and vagina of a woman.
- Enriched with calcium, the drink strengthens the bone base and teeth.
Kumis is not only able to heal the human body, it also invigorates mental strength and energy, eliminates nervous tension and depression.
In order to provide a celebration or commemoration with everything necessary, the hosts asked their relatives to collect provisions and drinks in the right amount, including koumiss. This is how the Sauyn Aitu tradition appeared.
Usually, one of the villagers informed all relatives and relatives about the collection of koumiss. Messengers were sent to those who lived far away. Even guests from afar brought with them koumiss in leather containers - saba (or mes).
Here is what he writes about this tradition Shaizada Tokhtabayeva:
“People from different villages, zhuzes gathered with their cattle, koumiss, gifts for winners, horses. They were accompanied by batyrs, akyns, improvisers. At the head of the procession on a camel rode a respected woman.
A colorful carpet was thrown over the back of a camel, and koumiss was carried in a large vessel with a richly decorated whorl on it. The women followed, followed by the men.
Friends and relatives brought koumiss on camels in huge containers (mes) that could hold from 100 to 200 liters. They were sewn from several horse skins.
Tradition in the writings of researchers
About tradition Sauyn aitu scientist H. Argynbayuly in the book "Kazakh halkyndagy family men neke" he cited several stories of Russian scientists as an example. M. Levanevsky in the research work "Essays on the Kazakh steppes" writes:
“In 1852, for one as (commemoration), the rich man Beisembi Bazhykuly brought 100 buckets of koumiss in a saba, sewn from 10 horse skins. Koumiss in such large containers was stirred with pispek (whorl), while sitting on horses.
I. Anichkov, who visited the Kazakh commemoration, in the article "A trip to the Kazakh commemoration in 1892", wrote about the feast of Karibai from the Shomekey clan:
“This ace passed four days in a shield (in July) on the banks of the Kuandaria River. It was attended by 5,000 people. There were only 200 white yurts installed for guests. A tent from Bukhara was installed on the feast. There were more than two hundred containers with koumiss alone.”
Tradition in literature
Kazakh subwoofers were different. Saken Seifullin in his memoirs "Sol zhyldarda" ("In those years") he wrote the following about one of them:
“In the middle of the yurt stands a saba, sewn from two horse skins. It contains two silver-plated pispeki (whorls) with feathers. The smell of yellow koumiss intoxicatingly spreads around. The sub has two horsemen. They alternately slowly stir with silver-plated biscuits, lowering them into koumiss.
In the poem "Kulager" of the poet Ilyas Zhansugiruly there are the following deadlines:
Mal aidap zhan-zhaktan zhurt onnan, besten,
Kөp saba kelіp zhatyr eldei köshken.
Animals chasing ten, five,
People are bringing their subs, wandering again.
At such events, another tradition was also performed - Salu (investment). In the saba, in which koumiss was brought, they put a large bone, since it was impossible to return them empty.
All this information suggests that the Sauyn Aitu tradition was widespread throughout the Kazakh steppe. The subwoofers even had their own names, which were given to them by the owners or society.
The Sauyn Aitu tradition is described in folk tales, legends and epics. In the folk epic "Ayman - Sholpan" it is described as follows:
Mamandy ruly elge baga kylgan,
Maman bai mal bitkenge toba kylgan.
Baylygy Maman baydyn zhannan askan,
Terisin bes aigyrdyn saba kylgan.
Bolypty uldan kemtar Maman beybaq,
Auylga malga topyr bulgan oynaq.
Sabasy atanypty "Tyuye moinak".
Mamannan kelgen kisi kymyz ishpek,
Auzina zharandardyn taube tuspek.
Terisin bes aigyrdyn saba kylyp,
Sabasy atanypty "Altyn pіspek".
Mamanga ayuan maldyn berdi bagyn,
Zharatty Maman batyr argymagyn.
Bіr tұtқa kіshі zhүzde by edі, dep,
Shomekey Maman baiga aitty sauyn.
Zhalganda Maman baidai bolgan bar ma?
Zhіgіtter bul zhalgandy kөңіlіnе alma.
"Sanimen bul zhiynga baramyn" - dep,
Arttyrdy togyz narga togyz saba”.
Maman was known among many families,
He was the owner of God's good gifts.
Maman's wealth was innumerable,
And there is a sewn saba from the skins of five horses.
No one had faster horses,
Only Maman did not have children.
From the skin of five horses he sewed his container
And he called the "Camel Neck" Sabu.
Whoever came to him, everyone drank plenty of koumiss
And they wished that his happiness rushed up.
Everyone said: "Live a whole century!",
Another sub was called "Golden Pispek".
Maman is given the happiness of wealth,
In the Middle Juz they called him great and generous,
Shomekey invited Maman, respecting
Sauyn aitu is our tradition, what do you say?
Was there anyone in the world richer than Maman?
The steppe of the Kazakhs did not know another such thing.
“I’m going to visit, I will fulfill the request,” - saying,
On nine camels he loaded nine sabs.
The ancient tradition of Sauyn Aitu has not been forgotten to this day.