Kazakh cuisine is distinguished by its characteristics, which were formed under the cultural and historical development of the people. Among the national dishes, Kazakhs also highlight drinks, namely kumiss and ayran. As for tea, in the eastern lands it is especially popular.
Such drinks can be easily prepared at home by following the recipes. Taking into account the specifics of cuisine and culture, you need to learn how to drink kumiss correctly, what to serve tea with, and then your ideas about oriental hospitality will be more correct.
Kumis in the Kazakh language sounds like “kymyz” and means a sour drink. It is obtained as a result of fermentation and is made from the milk of young mares. The consistency of kumys can be different - from a strong invigorating drink to a relaxing and light one that makes you sleepy.
This drink is very useful and can cure many diseases. At one time, kumiss helped cope with tuberculosis when other medicines were powerless.
Today, there are different variations of the preparation of this drink. But among the traditional ones, three classic recipes for Kazakhs can be distinguished.
Kumis recipes
1. The secret of preparing a drink in a container. Mare's milk must be churned in a special container made of lamb skin. If you don’t have one, you can use a wooden one, but then the taste will be a little different. You need to beat the milk with a wooden spoon for about an hour, or even more. Then leave to ferment for several days until a thick drink is formed.
2. Kumis can be prepared from sourdough. To do this, before winter, the remains of the drink are collected and stored until spring. With the onset of warm weather, the starter is diluted with fresh milk and left for several days to ferment. After that they drink.
3. This recipe is suitable for those who cannot get mare’s milk. As a starter, you can use kefir from cow's milk, to which you need to add yeast (no more than 3 grams), sugar (50 grams) and a glass of boiling water. The thoroughly mixed mixture should stand for a while in a dark place. Then the drink should be filtered and poured into jars, leaving for fermentation.
The most respected member of the family should drink kumis first. It’s not good to throw out the leftovers, it’s tantamount to sin.
Tea in Kazakh style
The Kazakhs’ passion for milk can be seen in the recipe for real oriental tea, of course, with the addition of cream or milk.
To prepare your favorite Kazakh drink you will need black Georgian (possibly other) tea, milk, sugar and some water. A teaspoon of tea should be brewed in 30 grams of water, but not brought to a boil. Let stand and pour the strong brew into cups. Then add hot milk, water and sugar. Kazakh tea is always served when guests visit.
Ayran
The fermented milk drink ayran is very popular, especially in hot weather in the eastern regions. It's quite easy to prepare and also quick. For preparation you will need fresh milk and sourdough. The milk must be boiled and allowed to cool. The fermentation of ayran is imparted by sourdough, which can be used as kefir. Pour kefir into the cooled milk and stir, then leave for 5-6 hours. Then put the prepared ayran in the refrigerator and drink it as a cooling drink.
If you are a fan of national cuisine, then you are definitely familiar with such a childhood dessert as.
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 kumis
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.
Kumis is the national drink of the Turkic peoples. It is a type of sour mare's milk with a transparent whitish color.
Kumis is the oldest product of the horse-nomadic civilization of the Great Steppe - the steppe zone of Eurasia, stretching from the Black Sea to the Pacific Ocean. Since ancient times, Kazakh traditional medicine has classified this product as a health-improving drink, and also as a means of curing consumption-keksau (pulmonary tuberculosis). The fact is that the Western Steppe (part of the Great Steppe from Altai to the west) is the natural focus of this dangerous disease of humans and farm animals. The domestication of livestock led to the spread of the disease into the human population and spread throughout Eurasia and then throughout the world. Even in our time, tuberculosis is the cause of more than half of deaths from disease, this is especially pronounced in backward countries.
European researchers of the 17th and 18th centuries naively believed that the inhabitants of the Great Steppe did not suffer from tuberculosis, and, accordingly, did not know about its therapeutic effect. But they had no idea that the steppe civilization survived the fight against tuberculosis, the eternal companion of horse nomads, only thanks to kumis and other fermented milk products. There was a multi-thousand-year mutual adaptation of the tuberculosis bacillus and the steppe population, with their fermented milk culture as a protective system of powerful microbial symbioses. Therefore, open manifestations of this disease in the Steppe are quite rare. However, when tuberculosis bacilli enter other countries, without encountering the usual resistance from fermented milk cultures, they become aggressive. Moreover, not only Europeans, but also people from the Steppe, leaving for Europe, switch to the local food diet and often become ill with open tuberculosis. At the same time, the point is not in the meager nutrition of those arriving. Thus, the son of the Khan of the Middle Zhuz, Shokan Ualikhanov, living in St. Petersburg, could afford any excess diet, but he ate according to the European system, and as a result he fell ill with consumption.
The disease spared neither the lower nor the aristocratic circles of Europe. And the ancient steppe knowledge about the only cure for tuberculosis at that time came to Europe around the 17th century through travelers and researchers of steppe culture on the one hand, and direct contacts of the population of European peoples with the Steppe on the other hand. For example, in the northern forest-steppe zone, Russian peasants at the end of the 17th century went to the Bashkir lands to be treated for consumption with kumis (according to P.S. Pallas). And in the steppes of the Volga region, peasants came to be cured of ailments, temporarily living in Kyrgyz (Kazakh) tents in order to purchase kumiss (memoirs of N.V. Postnikov). The mid-19th century in Europe is characterized by powerful developments in science and medicine. Therefore, it is no coincidence that the world’s first scientific anti-tuberculosis kumiss hospitals were almost simultaneously opened in Russia in 1858 (N.V. Postnikov in Samara) and in Germany in 1859 (Bremer sanatorium in Gebersdorf).
Kumys sanatorium
The wildest and most ancient resorts, in essence, were seasonal migrations of steppe inhabitants to dzhailau. During this period, Kazakhs could switch to eating only kumys, and this, in fact, is an absolute “kumys diet”, which, by the way, is extremely beneficial for health. At the same time, they could drink from 15 to 18 liters of kumiss per day. However, the very first European-organized kumys resort, or “sanatorium” in the Kazakh steppe was a wooden palace in the summer headquarters of Khan Zhangir, built in 1841. Before him, permanent buildings for the summer headquarters of the steppe rulers had never been made. Jangir built a specially designed pavilion, luxurious for those times, similar to the same structure built in his winter headquarters. Zhangir dedicated both buildings to his beloved second wife, the beautiful Fatima, daughter of the Tatar mufti. Since she had never lived in a yurt, the khan noticed that she felt uncomfortable there. Khan, being a reformer by nature, began by reorganizing his home in a new style.
Definitely, Khan Zhangir tried to do everything according to the European model, according to the type of early European palace and park ensembles. Even his office in the winter headquarters resembles the office of Peter I in Monplaisir, made in the Dutch style. Accordingly, the places for bets were very carefully chosen, taking into account the creation of forested park areas. So, Russian geologists were invited to select the site for the winter camp to find areas with groundwater closest to the surface. In the summer planting area, plantings were carried out in the natural lowlands of the Torgun River floodplain; these areas were flooded during floods. Moreover, Pritorgunye, due to the peculiarities of the relief, is the birthplace of estuary irrigation. Simultaneously with the construction of the summer palace of the headquarters in 1841, the first two dams of the estuary system, Savinskaya and Khanskaya, were erected on the territory of the Bukeyevskaya Horde. The latter served to irrigate the territory of the Khan's Summer Palace. For landscaping, Khan Zhangir ordered seeds and seedlings of oak, birch and elm from the Orenburg governor.
In both rates, depending on the season, the khan received guests, treated them to kumis, and even treated people unaccustomed to such a drink with champagne. Foreign guests, as well as aristocratic and imperial persons from Russia, were incredibly surprised by this. For example, the famous Russian writer S.T. Aksakov visited Khan Zhangir and gave a flattering assessment of the khan’s personality, and also mentioned kumis and champagne treats at his headquarters.
For some time, Fatima was ill, and Zhangir took her to mineral waters for treatment, and also treated her with kumis at his summer headquarters.
Some surviving Kazakh legends on this matter are curious. For example, about the presence of a “sugar lake” near the palace of Khan Zhangir, into which sugar was poured to attract swans. Apparently, this is Lake Kolborsy near the summer headquarters, along the shore of which crushed sugar “Nauat” could actually be poured as bait for swans. There was also a legend about how Zhangir Khan cured his beloved wife with kumis, which is confirmed by factual material about her illness and treatment. Legends associate the origin of the modern kumiss clinic, created on the site of the summer headquarters, with the production of kumis under Khan Zhangir. The popular name of the existing sanatorium speaks about this: Kumys-Orda - literally, “kumys (khan’s) headquarters.”
Thus, according to all the criteria: the presence of a forested park area, a lake with a beautiful view, a comfortable pavilion for housing, the presence of kumis production on site, the presence of guests who come to relax or be treated - the Khan’s summer camp of Zhangir Khan fits the definition of a kumiss sanatorium.
Therefore, we can say with confidence that, due to the fact of its existence, the summer khan's headquarters Kumys-Orda, being the private resort of Khan Zhangir, and created in 1841, turned out to be not only the first Kazakh koumiss resort, but generally the first koumiss sanatorium in the world. Moreover, it later grew into the first pre-revolutionary Kazakh kumiss clinic of Shangerey Bokeev, the grandson of Zhangir Khan. And after the revolution, it became one of the first Soviet koumiss clinics, organized by Kildibekov Akhmetgali, who was a koumiss master in both of the latter hospitals.
Nurlan Kildibekov
Doctor of Biological Sciences, biochemist, currently lives in Canada, Edmonton
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Kumis is an ancient fermented milk drink of nomads, a product of mixed alcoholic lactic acid fermentation of mare's milk. In Central Asia and Mongolia in former times, the method of preparation was kept strictly secret. A special starter for kumis was prepared in a vessel made from cattle skin; now there are modern wooden barrels. As a result of the decomposition of milk sugar, up to 3.5% ethyl alcohol and about 1% lactic acid can accumulate in koumiss.
Kumis quenches thirst and gives the body vigor. In folk medicine it is used for vitamin deficiency. The drink contains B vitamins, ascorbic acid, and amino acids. On average, strong kumiss is comparable to kvass, so it is unlikely that anyone could get very drunk from it.
Shubat - a drink made from camel milk
Shubat is a fermented milk drink made from camel milk. Compared to koumiss, it has a higher fat content. Depending on the aging, there are several types of shubat - light, medium strength and the strongest. The starter is usually placed in a leather torso bag, camel milk is added and left in a dark room to sour. Unlike kumiss, shubat is not shaken, but stirred. The drink contains easily digestible proteins, which determine its nutritional value.
Ayran is a type of kefir among the Turkic peoples
Ayran is a popular fermented milk drink, made from katyk (yogurt from boiled milk) or suzma (a product obtained by separating whey from katyk). The drink is unstable, so it is recommended to prepare it immediately before drinking.
In settled areas, ayran is liquid, in nomadic areas it is thick. Ayran has a good effect on digestion and improves appetite. The drink strengthens the nervous system, immunity, improves the functioning of blood vessels, heart and respiratory system.
Shalap - a mixture of water and milk drinks
Shalap is a Kazakh fermented milk drink made from ayran. The preparation method is quite simple - you need to pour ayran, water and add salt into the blender bowl. After thoroughly mixing the ingredients, you can serve. Modern housewives sometimes experiment and add carbonated drinks instead of water.
Katyk - curdled milk made from boiled whole milk
Katyk is a fermented milk drink known in Central Asia, which is prepared from boiled milk by fermenting for 8-12 hours. This is why the drink turns out fatty. It is used for dressing salads, preparing ayran, or as an independent dish.
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
Kumis 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.
