Koumiss - useful properties and contraindications

Koumiss is usually called fermented milk from under the mare. This unusual drink is obtained by fermentation, during which yeast, acidophilic and Bulgarian sticks are used.

The history of koumiss dates back to the fifth century BC. It was then that the first written references to this drink began to appear. In the thirteenth to 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 leather bags of goat skins. The excavations of archaeologists in the Suusamyr valley testify to this. For centuries, nomadic tribes kept the secret of cooking koumiss secret. The traveler monk named Guillaume de Rubruck from France was the first to describe his recipe in detail. In the famous old Russian Ipatiev Chronicle, you can also find references to this amazing drink. In the modern world, koumiss is most popular among residents of Kyrgyzstan, Kazakhstan, Kalmykia, Bashkiria. For these peoples, 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 its so useful properties, thanks to which it is able to help people fight 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 is able to enhance the secretion of gastric juice and improve the process of fat breakdown.
2. Koumiss is so useful that many experts compare it with antibiotics such as Ampicillin, Streptomycin, and Penicillin. The use of this drink is simply necessary with weak immunity and a breakdown, which is observed in many in the rhythms of modern life.
3. Koumiss effectively suppresses the activity of putrefactive microbes, fights with E. coli, expels Staphylococcus aureus from the human body.
4. Do you suffer from bouts of aggression and forget what a normal dream is? 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. During the period of rehabilitation after serious illnesses and operations, koumiss will also be very useful. True, in such cases, the drink should not be too concentrated.
7. Koumiss is used not only internally, but also externally. They can heal boils, acne and purulent wounds. Koumiss also improves the general 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 fail to notice the cosmetologists. Mixed with sea salt, koumiss can be a great natural scrub. A mask made on the basis of this drink makes hair smooth and radiant. In Germany, near the city of Eberbach, there is a horse farm that specializes in the production of cosmetics based on koumiss. We are talking 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 back in the mid-nineteenth century by an outstanding domestic doctor N.V. Postnikov.

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

Who is contraindicated koumiss?

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

Still keen on koumiss is still not worth it. As one well-known Ukrainian proverb says: "What a shit, it's not healthy." Excessive consumption of koumiss can cause diarrhea, flatulence and even cause easy intoxication.

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

Also, most experts do not recommend giving this drink to young children, nevertheless, it contains a small fraction of alcohol, and it is clearly not worth it to teach the young generation to alcohol at an early age.

Among the disadvantages of koumiss can also be noted 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 trusted manufacturers.

Cooking koumiss at home

There is an opinion that in industrial conditions it is impossible to reproduce a real koumiss. The drink that we are offered in stores will already have a much smaller range of beneficial properties. It’s better to try to cook koumiss yourself. The process is long, but not as complicated as it might seem at first glance.

Getting mare's milk, especially if you live in a city, is 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 (can be replaced with sugar), kefir (yogurt, if any), fresh yeast. You will also need some equipment, in particular, a wooden barrel or a glass jar with a lid, a medium-sized pan, a deep bowl, a sieve (gauze), a teaspoon and a tablespoon, and a refrigerator.

The first step is fermentation
This process must be carefully considered. 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 have to withstand at least a week. For an average koumiss, a day will be enough. The weak are usually bottled immediately after fermentation.

To begin with, boil water (about 300 milliliters) in a saucepan. Let it boil for one minute over medium heat. After that, we cool in vivo to room temperature. After fulfilling this condition, pour milk into the water (the ratio should be three to one).

Add kefir and honey (or yogurt and sugar). Mix thoroughly with a tablespoon so that all components dissolve evenly. Pour the mixture into a jar and cover with gauze. Let us 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 this, the resulting liquid should be filtered.

Next, we move on to the second stage of fermentation.

Second step
We send our liquid into a deep bowl and meanwhile, heat 100 milliliters of water.It should be non-hot, but just warm. Add three to five grams of yeast and one teaspoon of sugar. Mix thoroughly. Yeast should be approached, so we put the mixture for a couple of hours in a warm place. After this time, mix our koumiss and yeast water. However, do not rush, our drink is still not ready. Again, he needs to insist in a warm place from 18 to 20 hours. Container 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 home is cool, you can place koumiss closer to the battery.

You need to store the finished drink in the refrigerator, as it quickly deteriorates. Before serving directly, it needs to be warmed to room temperature.

If you really decide to cook koumiss according to this recipe, a few tips will come in handy.

1. Firstly, milk should 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. Koumiss hair mask. Add a tablespoon of honey and a raw chicken egg to koumiss. Rub the resulting mixture into the scalp, and then apply to the hair along the entire length. Wrap with a towel and hold under it for about half an hour. Wash off the mixture from the head and hair will also be koumiss, but diluted with water in a ratio of 50/50. If you do not like the smell, you can resort to shampoo, but the positive effect of the mask then will not be so strong.
2. Green cocktail on koumiss with spinach and cucumber. To prepare this incredible refreshing and healthy drink, we need 200 milliliters of koumiss, one medium-sized cucumber and spinach to taste. Whip all the ingredients in a blender. It takes a few minutes to cook.
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 wild strawberries. Wash it thoroughly, and mash it with a fork. Put ice in a glass. Add strawberry puree and fill all this with koumiss. If desired, you can decorate with whole berries. A 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. Barbecue on koumiss. This drink has shown itself very well as part of the marinade. 2.5 kilograms of meat (pork or beef, to your taste) wash 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. Mix. Meat should be marinated in a cool place for at least four hours, but preferably longer. Directly during frying it can be poured with mineral water or dry white wine.

Video: what is useful koumiss (kymyz)