11.06.2015
Kumis is a legendary drink of the Turkic peoples, made from mares’ milk. No matter how they call this miraculous elixir - “pearl of the east”, “milky wine”, “drink from the river of paradise”, which saved steppe nomads from thirst and hunger, and healed them from diseases.
The first mentions of kumis date back to the 5th century BC. The traveler Herodotus mentioned kumiss as the favorite drink of the Scythians, the recipe of which was hidden under pain of blindness. The Polovtsians, who let Prince Igor Seversky from captivity in 1182, got drunk from drinking, also did not disdain kumiss.
Kumis - what is it?
This 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 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, alcoholic 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 the sugar in kumiss is even higher - 3-4.5%. The vitamin composition is also replete with variety, including vitamin C (for 1 kg of koumiss 200 mg of vitamin C), vitamins A and B, E and PP. The microelements in kumys are as follows: calcium, magnesium and phosphorus. The list of “benefits” 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 kumiss a dietary product due to the presence of sugars and alcohol in it, but this does not make it any less beneficial for human health. Today's traditional medicine widely uses kumiss for the prevention and treatment of a large list of diseases; in addition, such types of treatment as kumiss therapy and kumiss therapy have become relevant.
Useful properties of kumiss
The beneficial properties of kumiss 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, and 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 more than 95% digestibility of nutrients. It is not without reason that kumiss, the beneficial properties of which allow one to quickly recover from illness, improve digestion, and strengthen the immune system, is called a heroic drink. 
The beneficial properties of a drink such as kumiss have been known to man since ancient times; since the beginning of the 19th century, this miracle product began to be used by healers and traditional healers to cure many chronic diseases. The most popular kumiss became for people with chronic tuberculosis, which receded with kumiss therapy.
According to most scientists and professors, the composition of mare's milk is almost identical to that of a woman's breast milk. Similarities are observed in such components of koumiss as sugar and protein, qualitative characteristics of fats, high vitamin composition, microelements and other substances. It is all these components of a woman’s mare’s and mother’s milk that are the main keys to supporting human life in a normal state. 
In addition, the “magical” properties of kumiss lie in the fact that during the fermentation of milk, its beneficial components either retain their properties or, after hydrolyzing the protein, become even more digestible for the human body. Due to this, kumys is always distinguished by its mild and nutritious taste, appetizing aroma and is easily accepted by the gastrointestinal tract.
All the therapeutic properties of kumys can be felt if you take it regularly and for a long time. The characteristic medicinal properties of kumiss are as follows:
- restorative 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 combat illness and recovery.
Contraindications for kumiss
In general, kumiss is considered a harmless food product, since all its components are easily absorbed by the human body without overloading metabolic processes. But there are still 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 kumys.
Despite the fact that kumis 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 kumis
Koumiss is made, the recipe of which was carried through thousands of years by wise elders, in our time both in families and on small koumiss farms and hospitals, 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 milking time is limited to 18-20 seconds. Even proud horsemen and famous riders milked mares, not considering it only a woman’s occupation. 
After milking, fresh milk is poured into a wooden tub (in ancient times these were wineskins made of sheep skins, rubbed with wood to remove unnecessary bacteria and flavors) and kneaded with the addition of mature kumiss for several hours with a special wooden spoon at a temperature close to 20 degrees. Then it is bottled and left for further fermentation, depending on what kind of koumiss is needed - young, medium or mature.
A little history
Experienced craftsmen made more than 30 types of kumiss! They differ depending on the time of year, the time of foaling of the mare (colostrum-flavored koumiss is a special delicacy). A special delicacy for children and teenagers was kumiss with the addition of raisins, sugar, and honey. 
In the 19th century, Russian doctors opened the first kumiss clinic, where they treated patients with consumption and tuberculosis, since kumiss even contains antibiotics. In addition, what is kumiss useful for - it contains lactic acid bacteria, which normalize digestion processes, improve the absorption of nutrients from other foods, vitamins, strengthen the immune system, help improve hematopoiesis, restore the nervous system and potency in men. The longevity of Asian residents is associated with the constant consumption of kumiss.
So the horse, the steppe nurse, who gave the nomads both food and drink, gave a wonderful gift - healing kumiss, which you can drink for several days even in the heat, and not feel tired, thirst, or hunger, and continue your long journey in search of the best pastures.
In general, the history of kumiss goes back several thousand years, when kumiss was recognized as a miraculous drink. The first gourmets to appreciate the taste of the drink were residents of the nomadic tribes of Central Asia and the south-eastern part of majestic Russia. The product immediately began to be in incredible demand, as it easily quenched not only thirst, but also hunger, and was a nutritious and invigorating drink. After a while, the nomads noticed that with the help of kumis, many people were healed of illnesses and ailments. 
In Ancient Greece, one of the popular historians, Herodotus, gave a descriptive description of the customs and life of many nationalities; he mentioned kumiss in the 5th century BC. e. According to him, Scythian nomads could not imagine their life without kumiss. Speaking of Slavic history, the first facts about kumiss were found in records of how in the 12th century, Prince Seversky was able to escape from Polovtsian captivity when the guards got drunk on kumis and lost all vigilance. Since then, this drink has become famous for its intoxicating abilities.
Kumis was considered a national drink among the Bashkirs, Kyrgyz and Kazakhs, as well as the Mongols. And only after the popularity of kumiss, the Kalmyks, in particular, began to replace it with cow and camel milk.
Treatment with kumiss
To treat many diseases with kumys, experts recommend starting from the level of acidity in the stomach.
Recipe No. 1: low stomach acidity
To treat in this way, you need to stock up on 750 ml of kumiss. You need to drink the drink half an hour before meals in the amount of 1 glass, three times a day. The course of treatment with this method lasts 1 month.
Recipe No. 2: normal and increased stomach acidity
In this case, a person will need 750 ml of the drink, which in the amount of one glass should be drunk before each meal for 15 minutes, but not more than 3 times a day. The duration of taking the drink will be from 20 to 25 days, depending on how you feel.
Recipe No. 3: after surgery to restore normal and high acidity
Most often, this treatment is prescribed to people who have undergone surgery and are diagnosed with a stomach ulcer. In the morning, drink 50 ml of kumiss, at lunch - 100 ml, and in the evening - 200 ml of fresh kumiss. At the same time, it should be consumed no earlier than an hour and a half before meals. Treatment lasts from 20 to 25 days.
Recipe No. 4: after surgery to restore low acidity
After surgery for a stomach ulcer, kumiss 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 still the same - 20-25 days.
Recipe No. 5: regaining strength and body weight
For treatment you will need 1.5 liters of the drink, which you need to drink gradually throughout the day. The duration of treatment is 20-25 days.
The miraculous drink kumiss
In order to understand how beneficial kumiss is for human health and whether it is worth consuming it regularly, you need to know what miraculous effects it involves:
- Used as a prevention of seasonal ailments in the respiratory system.
- A drink that has a choleretic and mild laxative effect will help relieve cramps and bloating.
- Kumiss has an anti-inflammatory and restorative effect after surgery to treat stomach and duodenal ulcers, it normalizes the functioning of the pancreas and promotes successful lactation.
- It is impossible not to note the beneficial effect of kumiss on the functioning of blood vessels and the heart.
- Normalizes the microflora of a woman’s intestines and vagina.
- Enriching it with calcium, the drink strengthens the bone structure and teeth.
Kumis is not only capable of healing the human body, it also invigorates mental strength and energy, eliminates nervous tension and depression.
Today, store shelves offer products from all over the world. There is no problem in buying French cheese or Georgian wine, tropical fruits or exotic fish. It is becoming increasingly difficult to surprise consumers. But you don't have to go far. Even in the vast expanses of Russia, you can find products that are unusual for most residents of the country. For example, not everyone knows what kumys is. And there’s no one to talk to about its properties and uses. This drink has a long history, and its qualities even formed the basis of kumiss treatment, which was quite widely and quite officially practiced back in the days of the Soviet Union.
Kumis can be called a relative of kefir. Their taste and appearance are slightly similar. This is the name given to a fermented milk product obtained by fermenting predominantly mare’s milk. But a similar drink, only with slightly different properties, is prepared from both cow and camel milk.
Most often, the buyer is interested in the question - is this an alcoholic drink or not? And here it is worth noting that it can be different.
Depending on the duration of ripening, kumys is distinguished:
- weak (up to 1% vol.) - slightly sour, more like kefir;
- medium (up to 2% vol.) - already “pinches” the tongue and foams well;
- strong (3-4% vol.) - more liquid, not as foamy, but much more sour.
There is also a drink that the Kazakhs prepare in a special way. They call it wild or violent, which is fair considering its 40% ABV.
How is kumys made? Traditionally the process consists of 4 stages:
- Yield. Mares are milked several times a day due to their low productivity.
- Preparing sourdough. The milk is poured into a wooden barrel, where the ferment from the already matured drink is added.
- Fermentation. The finished cocktail is heated to 25-29ºС and stirred for several hours. At this time, complex fermentation occurs - fermented milk and alcohol. This is the stage of birth of kumys.
- Maturation. Young kumiss is bottled and allowed to carbonate. After a day it will still come out weak, but after three days there will be a strong, full-fledged drink in the container.
The production of kumys on an industrial scale is quite expensive and does not pay for itself. This is explained by the physiology of horses, which produce less milk than cows 10 times. In one milk yield, a mare can give no more than a liter of milk, and often she will not let anyone near her until the foal “sucks” her. Therefore, this drink is produced mainly by small farms or mini-factories.
History of the drink
According to experts, kumiss was prepared 5 thousand years ago. This product was popular among the nomadic peoples of Asia and Mongolia. There is no written evidence of this, but leather wineskins with traces of fermented mare’s milk were found in Kyrgyzstan, the age of which determines the beginning of the history of kumiss.
But the first documentary evidence of the use of the drink is found in the works of Herodotus (5th century BC). He describes the life of the Scythians, mentioning that they churn the milk of horses in wooden mortars and then drink. Moreover, they were so afraid of disclosing information that a stranger who had the misfortune of seeing this process risked being left without an eye.
There are references to this drink in the documents of Russian chroniclers and in the works of French and German historians. The peoples themselves who prepared this drink spoke about its healing, rejuvenating and invigorating qualities. Over time, the Kazakhs and Turkmen learned to prepare camel kumis, but many peoples still recognize only horse kumis.
By the end of the 14th century, the method of preparing fermented mare's milk was no longer a secret, and rumors about it spread faster and faster. Gradually, the properties of kumiss began to be used to treat various diseases of the digestive tract, against typhoid and tuberculosis. This drink was also used simply as a supportive remedy for any serious illness.
During the Soviet era, kumiss treatment became popular. Moreover, it produced such amazing results that sanatoriums with a narrow focus were opened throughout the Union. Now this type of therapy is not so popular, but in some dispensaries they still prescribe kumis (usually cow), as, for example, in other places - mineral waters. Now there are only a few real sanatoriums with kumiss therapy left in Bashkiria. And Bashkir kumiss is one of hundreds of brands that attract tourists from all over the country.
Interesting fact. Islam prohibits the consumption of alcohol, but there is not a word about kumis in the Koran. That’s why Muslims drink it without a twinge of conscience and happily get drunk.
Useful properties of kumiss
In terms of nutritional and healing properties, the drink is close to human milk. It contains the same lactose content, which has the most beneficial effect on the digestive system. What is kumys made from? Made from milk, lactic acid bacteria and yeast, without added chemicals or preservatives. The fermentation process creates essential amino acids and easily digestible nitrogenous compounds - lysine, tryptophan, methionine. They are not produced by the body and are almost unavailable in food.
Thanks to its qualities, the drink has gained fame as a regulator of metabolic processes:
- it improves carbohydrate metabolism;
- normalizes the absorption of proteins and fats;
- accelerates diuresis;
- increases appetite and gastric acidity levels;
- removes toxins;
- normalizes sleep;
- has a beneficial effect on hematopoiesis.
In addition, kumiss has active antibacterial properties, which helps stop inflammatory processes. And not only in the intestines, but throughout the entire body. Putrefactive bacteria, as well as staphylococci and E. coli are also afraid of kumiss. Therefore, the drink is traditionally used for treatment:
- ulcers in the stomach and duodenum;
- gastritis;
- tuberculosis;
- anorexia;
- colitis;
- cholecystitis;
- vitamin deficiency;
- to improve the general condition of cancer.
And in general, people call fermented horse milk “the drink of heroes.” True, the liquid has a peculiar aroma and some even have to hold their nose to swallow at least a few sips.
Vitamins
Mare's milk is rich in B vitamins. It contains especially a lot of vitamin B5, which is involved in the metabolism of fats, proteins, and carbohydrates. It is to him that kumys owes its ability to regulate metabolism.
In addition, the drink contains a lot of vitamin B1, the lack of which leads to disruptions in the secretion of the salivary glands and stomach, as well as muscle weakness, fatigue and high irritability. Vitamin B2 is responsible for healthy hair and skin and is also found in abundance in mare’s milk.
Minerals
In addition to vitamins, koumiss contains up to 600 mg of phosphorus and up to 1000 mg of calcium per liter. The drink is also rich in potassium, sodium, magnesium, and sulfur. Fermented mare’s milk also contains essential omega-3 and 6 acids.
- during the recovery period after operations;
- athletes to prevent muscle fatigue;
- to normalize cholesterol levels;
- in winter to increase resistance to diseases;
- to compensate for the deficiency of vitamins and minerals;
- to normalize metabolism and remove toxins;
- to increase vitality;
- as an aid to recovery from stress.
Comparison of mare and cow kumiss
Particularly curious people rightly wonder why, if horse milk is so tasty and healthy, cheeses and cottage cheese are not made from it? The answer lies in the quality of the product. Milk from different animals has a different ratio of proteins: casein, albumin, globulin. Brown cows produce a product rich in casein, while mares produce a product rich in albumin. When yeast is added to milk, lactic acid bacteria produce acid that breaks down these proteins. As a result, curd clots are formed in cow's milk, but this does not happen with horse milk, but the sugar contained in it is converted into gas. That’s why kumiss foams so well.
This drink is also made from cow's milk. It has a much shorter shelf life than horse milk and contains less vitamin C. Cow's kumiss is much easier to digest than whole milk.
Both types of drink have antibiotic properties and are almost the same in calorie content. But you can safely drink mare’s milk if you are allergic to casein.
Contraindications
Despite many positive properties, kumiss (either from mare’s milk or cow’s milk) cannot be consumed by everyone.
- Firstly, since the base of the drink is still milk, it should not be consumed by people with lactose intolerance.
- Secondly, due to the fact that kumiss contains alcohol, its strong varieties are categorically not recommended for pregnant women and children.
- You should also avoid this drink if you have gastrointestinal diseases in the acute stage.
Special cases of hypersensitivity to the components of the product and allergic reactions cannot be excluded.
The beneficial properties of kumiss and contraindications require consultation with a doctor before using it, if you have the following diseases:
- diabetes;
- gout;
- inflammatory processes in the kidneys and liver;
- obesity.
Kumis for weight loss
But using kumiss for weight loss is a gamble. It contains only 50 kcal per 100 ml, up to 2 grams of fat and up to 5 carbohydrates. It seems to be a completely dietary product. But that was not the case. This drink was traditionally used to improve the condition of patients with severe, debilitating diseases. By improving appetite, it quickly helped patients cope with exhaustion. For such purposes, fermented horse milk was taken no later than an hour before meals.
But if you drink it immediately before sitting down at the table or even during a meal, the fermentation processes will create a feeling of fullness in the stomach and somewhat dull hunger. The drink will not linger long in the upper part of the digestive tract and will quickly end up in the intestines, where, thanks to lactic acid bacteria, it activates peristalsis and has a mild laxative effect.
Therefore, with the right approach, you can correct the feeling of hunger with the help of fermented horse milk. But don't expect stunning weight loss. On the contrary, if you drink kumys at the wrong time, you can then be surprised for a long time by your increased appetite.
Use in cosmetology
It is not enough for modern beauties to consume healthy products internally, because it is much more interesting to make masks and tonics from them. Applying products to hair, face and body promotes rapid delivery of nutrients and vitamins to the site of action. Kumis in this case is also no exception. Moreover, some cosmetic companies have already begun to produce hair masks with this product.
Revitalizing hair mask
This product will give your hair shine and a healthy look, and activate the hair follicles. It can even be used by men who have noticed the first signs of baldness. Hair damaged by perm or drying will also like this mask. The beneficial effects of the product will also be noticeable in cases of dandruff, seborrhea, and dry scalp.
To prepare, take:
- a glass of kumiss;
- one egg;
- a spoonful of honey.
Apply the prepared cocktail to the entire length of your hair, put on a shower cap and towel to create a bath effect. It is enough to keep the mask on for a quarter of an hour, but it does not contain aggressive components, so if you wash it off after half an hour, it will not be worse.
Rinse off the product with the same kumis diluted with water in a ratio of 1 to 1. To get rid of the specific aroma, just wash your hair with shampoo.
Mask with whitening effect
To lighten areas of skin with post-acne, age spots, and freckles, you can use kumiss as a base for a mask. To do this, beat it in a blender with parsley or cucumber and apply the fresh mixture to your face for 15-20 minutes. Rinse off with water. Finish the process by applying any cream. This mask is not aggressive, so it can be done in the morning before work.
Rejuvenating mask for face and neck
Thanks to its antioxidant, soothing and anti-inflammatory properties, kumiss can be used to improve skin condition, especially after a hot summer. A complex of vitamins will return the skin to a healthy appearance and freshness.
Prepare a mask from gauze or cotton fabric and dip it in kumiss. Apply to your face and hold for a quarter of an hour. You can apply the product simply with a brush in several layers. The procedure can be repeated once a week.
You can make kumis at home from cow or goat milk, but the composition of these products will be much inferior to a real drink made from horse milk. Today in the world this product is made in Belarus, Germany, Bulgaria, Italy, Spain, France, Austria, and Holland. In Russia, it is produced in the Rostov region, as well as in the Yaroslavl and Tver regions. But more than 60% of all Russian kumys is made in Bashkiria.
According to legend, the steppe Amazons did not breastfeed their children. According to the ancient Greeks, their babies were fed kumiss - mare's milk. Homer wrote about the tribes that inhabited the territory from the Black Sea to Mongolia and fed on the milk of mares. The Greeks found such stories surprising, but they were interested in a drink made from milk containing alcohol. Today, kumiss (or as the Mongols call it - airag) has not lost its popularity either among the residents of the Caucasus, or among researchers who continue to study the properties of this amazing drink. For residents of Turkmenistan, Kazakhstan, Uzbekistan, Mongolia and other Asians, airag is a product of national cuisine.
A drink with a thousand-year history
Researchers of the past believe that kumiss, along with kvass, beer and mead (fermented honey), is one of the most ancient low-alcohol drinks known to mankind. And linguists, having analyzed the origin of the name of the drink, suggested: it arose more than 5,000 years ago, around the time when nomads domesticated the first horses.
Fats from mare's milk have been found in ancient burials. One of these belongs to the times of the Botai culture, which existed on the territory of modern Kazakhstan around 3500 BC. e. Archaeologists believe that this is where the people who were among the first to domesticate the wild horse lived. Remains of kumiss, as well as vessels for whipping the drink, have been found more than once in Scythian burial mounds, as well as in ancient burials in Russia.
Horse milk is a nutritious product, but due to its high lactose content, raw mare's milk is a strong laxative. Therefore, the ancient nomads, before giving this drink to children, fermented it. During fermentation, the product was stirred or churned like butter.
In the process, ethanol is produced in the milk, as a result of which kumiss turns into a low-alcohol drink with a high content of vitamins and calories.
However, the Scythians preferred a stronger alcoholic drink. They discovered that if you freeze kumiss, remove the ice crystals from it and defrost it, you get a more intoxicating drink. They repeated this procedure until the drink reached the desired alcohol level. Today, traditional distillation is used to increase the percentage of alcohol. They say that after distilling kumys 6 times, a 30-degree drink is obtained, reminiscent of vodka.
In the records of the Greek historian Herodotus, there is a mention of how the Scythians poured mare's milk into deep wooden barrels and, stirring, fermented it. Smaller portions were fermented in small leather bags. In Central Asia, for example, there was a tradition of hanging these bags near the entrance to the house, so that everyone entering could shake the bag of kumiss and speed up the fermentation. The Flemish traveler monk Willem Rubruck in 1250 also described the process of how mare's milk begins to ferment, becoming blistered, like new wine. The monk even risked trying the unusual drink, but found it very caustic and too intoxicating.
TO 
As already noted, kumiss is a fermented dairy product made from mare's milk. It is made from sourdough, which makes it similar to, but differs in its higher alcohol content (although in fact the portions are small), as well as some other features.
First of all, mare's milk is characterized by a high content. The concentration of sugars in this product is significantly higher than in cow's or goat's milk. Also, kumys contains much more than the milk of other animals. When compared with cow's, this figure is almost 40 percent higher. But unlike other types of milk, mare's milk is mainly consumed in fermented form. Although, again, it is noticeably different from kefir and other well-known fermented milk products.
By the way, technically koumiss is more like wine, since fermentation occurs not due to (as in kefir), but due to. Some compare this drink to beer. As for the taste, kumys is sour with a mild aftertaste of alcohol.
Mongol warriors revered kumiss as a product from which they drew their strength. And as history shows, this is not fiction. The Mongols were indeed distinguished by their increased immunity; they rarely got sick.
From kumys, warriors received large portions of easily digestible food, from which, in combination with large reserves and other nutritional components, they received energy and “building material” for impressive muscles.
This drink, consisting of lactic acid bacteria and a small amount of natural alcohol, is called a live or longevity drink. And there is every reason for this. Scientists have proven that this product has a number of useful and even healing properties.
Today scientists can say for sure that the composition of this drink is truly delicious. High concentration of folic acid makes it an ideal food product. And the beneficial bacteria contained in it improve the process of digesting food and restore the intestinal microflora.
Kumis is a source of low molecular weight vitamins, including linoleic and linolenic acids, which are considered essential for humans. In addition, this drink contains useful calcium salts and. As for vitamins, mare’s milk contains almost 10 times more of them than cow’s milk.
1 liter of kumys contains:
- 200 mcg;
- 375 mg;
- 256 mcg folic acid;
- 2 mg.
In addition, kumys is a rich source, and.
And one more interesting feature of kumys: the beneficial substances contained in the product are absorbed almost completely (almost 95%). In addition, the components contained in this fermented milk drink significantly increase the digestibility of proteins and other beneficial substances from other foods.
Role in the body
In Mongolian tradition, white is a sacred color, symbolizing happiness, prosperity and high social status. The Mongols also attribute sacred extraordinary powers to all white things and products. And kumys is no exception in this regard. Although, considering how useful this wonderful drink is for humans, it is not surprising that it is sacred to the Mongols. Adult Mongolians can drink about 3 liters of the drink per day; for children, taking into account the mild intoxicating effect, daily portions are limited to 1 liter of the drink.
Digestion
It has been proven for centuries that kumiss helps normalize the functioning of the gastrointestinal tract. – essential substances for normal digestion. All types of fermented milk products, including kumiss, contain these substances. Probiotics protect the body from harmful bacteria, promote the development of healthy microflora, and prevent indigestion and gastrointestinal disorders. The beneficial bacteria contained in kumiss easily restore the balance of intestinal microflora. In addition, it is known that mare's milk serves as an effective medicine for the treatment of duodenal ulcers, typhoid fever and other similar diseases.
Cancer protection
Regular consumption of this drink reduces the risk of developing cancer. Several studies have shown that the probiotics contained in kumiss kill cancer cells and slow down the growth of malignant tumors. However, so far scientists have confirmed this effect only in laboratory animals. Mice with breast cancer completely recovered from their illness after being “treated” with kumis. In addition, scientists noticed that the animals had a strengthened immune system, making the fight against cancer more successful.
Cleansing and protection for the body
Kumiss is a powerful detoxifying agent.
Included in the drink, it is able to neutralize mutagens that cause DNA degeneration. This substance protects the body from all types of fungi, viruses and bacteria, and also cleanses the body of toxins.
Kumis is also used to fight bacteria. In particular, the effectiveness of this product in the treatment of tuberculosis, E. coli and other viral diseases has been proven. Interestingly, this unique drink contains natural antibiotics that protect the body from harmful bacilli.
Strong immunity
Scientists have proven that, like vitamin C, lactobacilli can protect the body from colds and flu. Studies conducted with the participation of animals have proven that probiotics from kumiss significantly increase the body's defenses and also restore immunity after long-term use of antibiotics.
Strong Bones
Kumis is an important source of calcium. And even children know that the strength and health of bone tissue, joints and teeth depend on this mineral. In addition, calcium obtained from this fermented milk product contributes to the adequate functioning of many processes in the body.
Other beneficial properties of kumys:
- increases hemoglobin levels;
- effective in the treatment of atherosclerosis and hypertension in the early stages;
- strengthens the nervous system;
- prevents depression and insomnia;
- stimulates blood circulation;
- has a warming effect on the body;
- promotes rejuvenation of the body.
Tradition of treatment with kumis
In the 19th century, in the southeast of Russia, kumis was used as a remedy against anemia, tuberculosis, chronic lung diseases, gynecological and skin ailments. In the second half of the 1800s, 16 sanatoriums were opened in Russia, the treatment programs of which included the regular consumption of kumis. By the way, members of the imperial family, Maxim Gorky and Leo Tolstoy liked to improve their health in such institutions. They say that even a member of the British Parliament visited one of these sanatoriums during his visit to Central Asia.
But since traditional kumiss remains fresh for no more than 3 days, the possibility of “kumis therapy” was limited to the milking period of mares, that is, in spring and summer, when mares give birth. In order to somehow solve this problem, a method for producing pasteurized kumiss was developed. Such a product is available throughout the whole year, and export deliveries have also become possible.
By the way, one of the first customers of mare's milk from Asia were doormen who, among other things, use this valuable product as a cosmetic component.
Cautions
Kumis is used to treat and prevent many diseases. In particular, this product has a positive effect on the health of people with tuberculosis, typhoid fever, neurasthenia and other diseases of the nervous system, digestive disorders, and cardiac disorders. However, the use of the drink is contraindicated during periods of exacerbation of these diseases, as well as for people with hypersensitivity to the components.
It is also undesirable to engage in “koumiss therapy” without first consulting a doctor, especially if you have chronic diseases. To achieve a therapeutic effect from taking kumis, you will need to consume from 500 to 1000 ml of the drink daily.
In some European regions, people have learned to produce, so to speak, artificial kumiss. Cow's milk is fermented in large plastic or wooden barrels, adding yeast and beneficial bacteria. Meanwhile, this drink is very different from natural kumiss. Real kumis is made through the fermentation process of exclusively mare's milk, to which a mixture of Bulgarian and lactic acidophilus bacteria, as well as yeast, is added.
To collect the required amount of raw material, mares are milked 4-6 times a day, since they produce very little milk per milk yield. A herd of 600 horses per day can produce no more than 100 liters of kumiss. The process of milking mares is significantly different from milking cows. First, you need to let the foal approach the mare for a few seconds. And only after this can you count on milk yield. Secondly, the entire process of milking mares lasts no more than 20 seconds. So without sleight of hand, you can’t even dream about kumiss. Thirdly, milking a mare is considered not only a difficult, but sometimes even dangerous procedure.
The milk is then poured into a wooden barrel. A little ready-made kumys from the previous batch is used as a starter. As a result of fermentation, easily digestible protein substances are formed, lactose is converted into lactic acid, ethyl alcohol, carbon dioxide and other components. Thus, a highly nutritious and easily digestible product with a pleasant taste and aroma is obtained. Then the finished mixture can be bottled and sent to a warm place to mature the drink.
Depending on the time of ripening, kumys can be:
- weak – ripens in about 5-6 hours, contains up to 1 percent alcohol, tastes and looks like milk diluted with water;
- medium - ripens in 1-2 days, contains up to 1.75% alcohol, tastes sour, pinching, consistency resembles an emulsion;
- strong - kept for 3 days, alcohol content - 4-4.5%, a more liquid and sour drink with unstable foam.
It’s not for nothing that kumiss is called a living drink. During the fermentation process, wonderful metamorphoses occur with mare's milk: the physico-chemical properties, biochemical composition and even the structure of the milk change.
Experts agree that proper intestinal microflora is the key to the health of the whole body. But is this knowledge a modern discovery? Going deeper into history, it becomes clear that fermented foods high in probiotics have been used by humans for thousands of years. It is difficult to say what exactly the ancient nomads knew about the beneficial properties of kumiss. But the fact that they considered it the best product for themselves and their children is a fact.
Kumis is a fermented milk drink traditionally made from mare's milk by fermenting it. For its production, two types of fermentation are used: alcoholic and lactic acid, using yeast, Bulgarian and acidophilic lactic acid rods. The drink has a whitish tint and is characterized by foaminess. The taste of kumiss is refreshing, sweet and sour. It is often used for medicinal purposes.
Manufacturing technology allows you to prepare kumis of various strengths. In some types of drink, the alcohol content is so high that it can cause intoxication and put the person drinking it in an excited, intoxicated state. With a small proportion of alcohol in kumiss, the drink has a calming and relaxing effect, even causing drowsiness.
Kumis was also prepared by the nomadic tribes of Mongolia and Central Asia. It is reliably known that the drink existed in the Chalcolithic era, i.e. more than 5000 years ago. Evidence of this was found in the Susamyr valley, where, in addition to evidence of the domestication of horses, researchers found goat skin bags with traces of mare's milk. It is possible that it was fermented according to the same principle as kumiss.
The first written mention of the drink comes from the pen of the ancient Greek historian Herodotus, who lived in the 5th century. BC. When describing the life of the Scythians, he talks about their favorite drink, which was prepared from mare’s milk by churning it in wooden tubs. The historian also noted that the Scythians guarded the secret of preparing the drink so carefully that they blinded every slave who learned about the method of preparing the drink.
Later mentions of kumis are found both in ancient Russian chronicles (for example, in the Ipatiev Chronicle) and in the notes of foreign missionaries and travelers. So, in the 13th century. French monk Guillaume de Rubruk, describing his trip to “Tataria,” describes in sufficient detail not only the action and taste of kumys, but also the method of its preparation. The description is somewhat distorted, however, in general, it is close to the truth.
Despite the fact that initially only mare’s milk was used for kumiss, Kalmyk nomads began to use camel and cow’s milk. Bashkirs to this day drink a drink prepared according to a traditional recipe, and Turkmens and Kazakhs prefer to use camel milk for kumis.
By the way, kumiss is the only intoxicating drink allowed for consumption by Muslims.
Composition and calorie content of kumys
With the type of fermentation that is used to prepare kumys, milk protein becomes easily digestible, and milk sugar is converted into ethyl alcohol, lactic acid, carbon dioxide and aromatic substances. Thanks to this composition, koumiss acquires high nutritional value, is easily digestible, has a pleasant taste and delicate aroma.
Traditionally, the alcohol content in kumys ranges from 0.2% to 3% ethyl alcohol. Strong kumiss, made from mare's milk, also contains up to 4.5% alcohol. The Kazakh method of preparation involves creating a drink whose strength reaches 40%.
The drink contains a number of vitamins, including thiamine, riboflavin, folic and pantothenic acids, biotin and vitamins B12 and C.
The calorie content of kumis in traditional production (from mare's milk) is 50 Kcal per 100 g.
Useful properties of kumiss
The benefits of kumiss, noted more than a thousand years ago, are truly great. This drink was officially used later, during the USSR period, as a remedy in sanatoriums in the Volga region, Buryatia, Bashkiria and Kyrgyzstan, and the treatment process itself was called “kumiss therapy.” Nowadays, unfortunately, the number of medical institutions where kumiss therapy is practiced has been significantly reduced. Today, only two sanatoriums located in Bashkiria are actively operating.
The antibiotic substances contained in kumys make the drink an effective antimicrobial agent and increase the body's resistance to infectious diseases.
High nutritional value and the ability to stimulate biological processes occurring in the body are the properties of kumys for which it is also valued. Along with this, the drink is widely used to replenish the lack of vitamins and energy. It gives the body vigor, strength, stimulates the nervous system and helps normalize metabolic processes in the body.
Treatment with kumis is prescribed for some forms of tuberculosis, anemia and to restore normal intestinal microflora.
The benefits of kumiss will undoubtedly be appreciated by those who suffer from a hangover. The drink not only perfectly eliminates the causes of this condition, but also quenches thirst and gives strength.
The benefits of koumiss for the stomach are also known: regular consumption of the drink has a positive effect on the secretory activity of the digestive organs, helps with stomach ulcers and dysentery.
According to some data, the beneficial properties of koumiss make it possible to use it as a means of slowing down the development of tumor processes in the body.
Increasing hemoglobin levels, improving the leukocyte formula, preventing the development of cardiovascular diseases - this is another small list of properties attributed to this drink.
It is also noteworthy that the use of kumys is not limited by age. It is equally useful for both children and adults. It is not recommended to use it only for persons with individual intolerance to the product, as well as for those who suffer from acute gastrointestinal diseases.
