Kumis – a fermented milk drink.
It is made from mare's milk, and less frequently from cow or camel milk. In its finished form, kumis is a fizzy liquid with the smell and taste of alcohol.
The history of kumis
The drink originated from the nomadic culture of the peoples of Central Asia, the Black Sea regions, and the southeastern areas of Russia. The ancient historian Herodotus, who traveled extensively, was the first to mention kumis. As early as the 5th century BC, he described the drink made from mare's milk. The method of making kumis was kept secret from outsiders.
People who learned the recipe and dared to share it with the uninitiated risked becoming blind.
The Italian merchant Marco Polo compared the taste of kumis to white wine.
In the 12th century, the first mentions of the drink made from mare's milk were found in Slavic sources. The first record was made in 1182 in the Ipatiev Chronicle. The story recounts the campaign of Prince Igor of Seversk, who escaped from the drunken Polovtsian guards.
Milk wine, as the drink was called in ancient times, was one of the most consumed beverages among many ethnic groups. The Mongols and Tatars discovered it long before their conquests of Rus. The Kazakhs, Bashkirs, and Kyrgyz have long considered kumis to be a national drink.
Later, nomads began to use cow or camel milk to make milk wine.
This deviation was first observed in Kalmyk culture. In Bashkortostan, kumis is still made from horse milk, while in Kazakhstan and Turkmenistan, it is made from camel milk. Islamic traditions prohibit the consumption of alcoholic beverages; however, kumis is officially permitted by the Quran, making it the only intoxicating drink for Muslims.
Health benefits of kumis
The healing effect of kumis has been known for a long time, which is why there are many sanatoriums and kumis treatment centers.
A special starter culture is made from lactic acid bacteria and purified yeast cultures. Fermentation plays an important role. The protein found in mare's milk has the property of coagulating and forming small curds.
Folk medicine uses kumis to treat vitamin deficiencies and body exhaustion. The drink normalizes metabolic processes in the body, restores the nervous system, and has a stimulating effect, providing energy and strength to a person. In ancient times, the drink was called "heroic".
Kumis reduces hangover symptoms, quenches hunger and thirst. The drink positively affects stomach function and normalizes secretion in the digestive system. Kumis is prescribed for dysentery, typhoid fever, stomach ulcers, and duodenal ulcers. Regular consumption of milk wine increases hemoglobin and leukocyte levels.
Kumis has a bactericidal effect; moreover, its antibiotic substances help with tuberculosis and cardiovascular diseases. To a small extent, the drink made from mare's milk slows down cancer processes.
Methods of preparing kumis and its varieties
There are several recipes for kumis, but they all follow one principle. To prepare it, a starter culture (the ferment) is mixed with mare's milk and allowed to stand. The mixing process occurs in a tub, which is a conical wooden container. Previously, nomads used smoked hides ("sab") for this purpose, and sometimes thick glass jars, which were rarely used due to their fragility.
The ferment can be of different types. The main product for its preparation is sour cow's milk. However, there is a recipe based on millet and malt. From these grains, a very overcooked porridge is made, which is then mixed with mare's milk.
When the first kumis is ready, a starter culture from strong kumis is taken. Some time ago, it was noted that kumis contains microorganisms that form in the grains. This helps preserve them after washing and drying. Thus, the starter culture made from these clean grains is the best. After the ferment is ready, the actual preparation of kumis begins.
According to the Bashkir method, one part of the ferment (old kumis) is mixed with five parts of fresh warm milk. This mixture is shaken and left to stand for 3-4 hours for fermentation. After this time, the first signs appear. This is visible because a layer of small bubbles forms on the surface of the mixture. Then, fresh warm milk is added again in the same amount (4-5 parts), after which it is shaken again and left to stand for another 7 hours. This process is repeated once more. After 3-4 hours, a weak kumis with a pleasant taste is ready. However, after 3 hours, it becomes very sour, less pleasant, with an alcoholic smell. Therefore, such kumis is considered very strong.
To obtain a more drinkable kumis, i.e., one of medium strength, a method of rejuvenation is used. For this, it must be diluted with fresh milk. Sometimes this process is done in several stages throughout the day. It should be particularly noted that weak kumis contains 1% alcohol, medium kumis – 1.75%, and strong kumis – from 1.75 to 2.5%.
Treatment with kumis
Kumis treatment is prescribed for pulmonary tuberculosis in the early or middle stages. However, it is not effective in severe forms of this disease. Kumis is recommended for anemia, rickets, excess weight, as well as for nervous disorders, acute and inflammatory diseases of the gastrointestinal tract, and diarrhea. Additionally, kumis is recommended for various sexual disorders in men.
The healing effect of this drink is due to the special qualities of the original product from which it is made – mare's milk, which is not only rich in essential nutrients needed by humans but is also easily digestible. One liter of this milk contains the necessary amount of protein (up to 20 g), which is equivalent to 100 g of beef. Moreover, it contains almost the entire complex of vitamins necessary for the human body. It is particularly rich in vitamins A (0.092 mg), C (from 86.94 to 135 mg), and carotene (0.1 mg).
Kumis recipe for home preparation
There are many ways to prepare kumis at home. Generally, cow's milk is used for this. The main criterion in the home production of this drink is the technology of its preparation and the exact fermentation time. For this, one bottle of cow's milk should be diluted with two bottles of water. For each bottle of diluted milk, add 1 tsp of crushed sugar. When it dissolves, add 1 tbsp of good yeast, previously diluted with water, to each bottle. The resulting liquid is poured into bottles and well sealed with corks soaked in boiling water, which should be tied with string. For the first day, the bottles should be kept in the room, and they should be shaken lightly from time to time. The next day, the bottles should be placed in a cool place, also turning them periodically. This kumis will be ready for consumption on the third day. Instead of sugar and yeast, raisins can be used.
Source: Facebook — Nasledie
