Kumys - useful properties and contraindications

Kumis is called fermented milk from a mare. This unusual drink is obtained by fermentation, in the process of which yeast, acidophilus and Bulgarian sticks are used.

The history of koumiss originates in the fifth century BC. It was then that the first written mentions of this drink began to appear. In the thirteenth and fourteenth century there were already a whole multitude of them.

The first to cook koumiss were nomads in Mongolia and Central Asia. They kept the drink in goatskin leather bags. This is evidenced by excavations of archaeologists in the Suusamyr valley. For centuries, the secret of cooking koumiss nomadic tribes kept a secret. The first to describe in detail his recipe was a monk-traveler named Guillaume de Rubruck from France. In the famous ancient Russian Ipatiev Chronicle, you can also find references to this amazing drink.In the modern world, koumiss is the most popular among residents of Kyrgyzstan, Kazakhstan, Kalmykia, Bashkiria. For these nationalities, it is already a traditional drink.

The list of useful properties of koumiss

Koumiss contains the most valuable proteins, a rich palette of vitamins, copper, iron, iodine and other minerals that are easily absorbed by the body. This explains his so useful properties, thanks to which he is able to help a person fight with various diseases. One liter of this drink is equivalent to one hundred grams of selected beef.

1. Typhoid fever, dysentery, tubercle bacillus are very afraid of koumiss like fire. The fact is that the composition of this drink is designed so that it can enhance the secretion of gastric juice and improve the process of splitting fats.
2. Koumiss is so useful that many experts compare it with antibiotics such as Ampicillin, Streptomycin, Penicillin. The use of this drink is simply necessary with a weak immunity and loss of strength, which is observed in many in terms of the rhythms of modern life.
3. Kumys effectively suppresses the activity of putrefactive microbes, fights E. coli, expels Staphylococcus aureus from the human body.
4. Suffering with bouts of aggression and forget what is a normal sleep? You should add koumiss to your diet. This drink has a magical effect on the human nervous system.
5. In addition, koumiss enriches the composition of blood and improves its properties. With its regular use, the concentration of blood cells and leukocytes increases, and these are the main fighters who resist alien microorganisms and bacteria.
6. In the period of rehabilitation after heavy ailments and operations, koumiss will also be very useful. However, in such cases, the drink should not be too concentrated.
7. Koumiss is used not only internally, but also externally. They can cure boils, acne and festering wounds. Koumiss also improves the overall condition of problem skin and even has a rejuvenating effect, especially for the face and neck.
8. The beneficial properties of goat milk could not have been noticed by cosmetologists. Mixed with sea salt, koumiss can be an excellent natural scrub.The mask, made on the basis of this drink, makes hair smooth and shiny. In Germany, near the town of Eberbach, there is a horse farm, which specializes in the production of koumiss-based cosmetics. It is about soap, gel for washing, various creams.

As mentioned above, koumiss is based on mare's milk. In itself, it boasts tremendous nutritional value. This fact was proved in the middle of the nineteenth century by N.V. Postnikov.

If a woman suffers from anemia during pregnancy, koumiss will help her out. In this position, the future mother, as we know, is absolutely not recommended to take antibiotics. But what if she is seriously ill and needs them? Just in this case, the fermented mare's milk will come to the rescue.

Who is koumiss contraindicated?

Each medal has two sides. Above, we described the beneficial properties of koumiss, but it also has certain contraindications. This drink in some cases causes harm to the human body.

It’s not worth too much to get involved in koumiss.As one well-known Ukrainian proverb says: “Scho zanadto, it is not sober”. Excessive use of koumiss can cause diarrhea, flatulence and even cause mild intoxication.

This drink has a specific chemical composition. Animal proteins in it at least three percent, and more than two fats. The proportion of sugar is about 4% percent. If you suffer from gastritis with high acidity, open peptic ulcer, have weak kidneys or lactose intolerance, then, unfortunately, you will have to give up koumiss or use it in very limited quantities.

Also, most experts do not advise giving this drink to young children, after all, it contains a small proportion of alcohol, and it is clearly not worth teaching the younger generation to alcohol at an early age.

Among the disadvantages of koumiss, it is also possible to note a too short shelf life, which makes long-term transportation almost impossible. Buy this drink better at the place of its manufacture and give preference to proven manufacturers.

Cooking koumiss at home

There is an opinion that in industrial conditions it is impossible to reproduce the real koumiss. The drink that we are offered in stores will already have a much smaller range of useful properties. Better still try to cook koumiss on your own. The process is long, but not as difficult as it may seem at first glance.

To get the milk of the mare, especially if you live in the city, of course, difficult. However, a good koumiss can be prepared with cow's milk. In addition to it, we also need boiled water, warm water, flower honey (you can substitute sugar), kefir (yogurt, if you have it), fresh yeast. You will also need some inventory, in particular, a wooden barrel or a glass jar with a lid, a medium-sized saucepan, a deep bowl, a sieve (gauze), a tea and tablespoon, a fridge.

The first step is fermentation.
This process must be considered carefully. The concentration of koumiss, which is strong, medium and weak, will depend on the duration of fermentation. The impact on the human body will also be different. If you want to get a strong drink, it will take at least a week.For an average koumiss, it will be enough for a day. Weak, as a rule, bottled immediately after fermentation.

To begin with, boiling water (about 300 milliliters) in a saucepan. Letting it boil for one minute over medium heat. After that, cool in natural conditions to room temperature. After this condition is met, pour milk into the water (the ratio should be three to one).

Add kefir and honey (or yogurt and sugar). Mix well with a tablespoon so that all ingredients are evenly dissolved. Pour the mixture into a jar and cover with gauze. Let it brew in a warm place from twelve to sixteen hours.

The fact that the first stage of fermentation is completed will be indicated by the formation of a concentrated white precipitate at the bottom. After that, the resulting liquid should be filtered.

Next, go to the second stage of fermentation.

Step two
We send our liquid into a deep bowl and in the meantime we heat 100 milliliters of water. It should be hot, but just warm. Add three to five grams of yeast and one teaspoon of sugar. Stir well.Yeast should come, so put the mixture for a couple of hours in a warm place. After this time, we mix our koumiss and yeast water. However, do not rush, our drink is still not ready. Again, he needs to brew in a warm place from 18 to 20 hours. Tara with koumiss should be tightly covered with a lid. Then we move our drink for half an hour to a room with a temperature of 20-22 degrees. If your apartment or house is cool, you can place koumiss closer to the battery.

Store the finished drink to be in the refrigerator, because it quickly deteriorates. Before serving, it should be heated to room temperature.

If you really decide to cook koumiss for this recipe, you will need some tips.

1. First, the milk must be chosen not too fat, so that the fermentation process does not slow down.
2. Secondly, check that your yeast is fresh, you can even take beer.

Recipes

1. Mask for koumiss hair. Add a tablespoon of honey and a raw chicken egg to koumiss. We rub the resulting mixture into the scalp, and then apply to the hair along the entire length.We roll up a towel and hold it for about half an hour. Rinse the mixture from the head and hair will also be koumiss, but diluted with water in the ratio of 50/50. If you do not like the smell, you can resort to shampoo, but the positive effect of the mask will not be so strong.
2. Green cocktail with kumys with spinach and cucumber. For the preparation of this incredible refreshing and healthy drink, we need 200 milliliters of koumiss, one medium-sized cucumber and spinach to taste. All ingredients are whipped in a blender. Cooking takes a few minutes.
3. Koumiss with strawberry puree. Here we also need only three components - koumiss (200 milliliters), strawberries (200 grams) and crushed ice (20 grams). Let's start with strawberries. Carefully wash it and mash it with a fork. Put ice in a glass. Add strawberry puree and pour all this koumiss. If desired, you can decorate with whole berries. Great dessert in the summer heat, which does not harm your health and is deposited in the form of extra centimeters at the waist.
4. Shashlik on koumiss. This drink is very well proved to be a part of the marinade.2.5 kilograms of meat (pork or beef, to your taste), my and cut into slices. Add spices to taste. In addition to salt, it can be ground black or pepper, bay leaf, greens. Cut the onion into rings. All this is poured with the juice of half a lemon and 500-600 grams of koumiss. Stir. Marinated meat should be in a cool place for at least four hours, but better a little longer. Directly during frying, it can be watered with mineral water or dry white wine.

Video: the usefulness of koumiss (kymyz)