Today, store shelves offer products from all over the world. There is no problem buying French cheese or Georgian wine, tropical fruits or exotic fish. Surprising the consumer is becoming increasingly difficult. But you don’t have to go far. Even in the vastness of Russia, you can find products unusual for most of the country's inhabitants. For example, what is koumiss, not everyone knows. And there is no one to talk about its properties and application at all. This drink has a long history, and its qualities even formed the basis of koumiss therapy, which was quite widely and quite officially practiced back in the days of the Soviet Union.
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What is koumiss?
Koumiss can be called a relative of kefir. Their taste and appearance are a bit similar. This is the name of a fermented milk product obtained by fermentation of mainly mare's milk. But a similar drink, with only slightly different properties, is prepared from both cow and camel milk.
Most often, the buyer is interested in the question - is it an alcoholic drink or not? And here it is worth noting that it is different.
Depending on the duration of aging, koumiss is distinguished:
- weak (up to 1% vol.) - slightly sour, more like kefir;
- medium (up to 2% vol.) - already "tweaks" the tongue and foam well;
- strong (3-4% vol.) - more liquid, not so foaming, but much more acidic.
And there is also a drink that Kazakhs prepare in a special way. They call it rampant or violent, which is quite true, given its strength of 40%.
How to make koumiss? Traditionally, the process consists of 4 stages:
- Milk yield Mares are milked several times a day, due to their low "productivity".
- Cooking sourdough. Milk is poured into a wooden barrel, where sourdough is added from an already ripened drink.
- Fermentation. The finished cocktail is heated to 25-29ºС and knead for several hours. At this time, complex fermentation takes place - fermented milk and alcohol. This is the stage of birth of koumiss.
- Maturation. Young koumiss is bottled and allowed to gas up. In a day it will still come out weak, but after three days, there will be a strong, full-bodied drink in the tank.
Production of koumiss on an industrial scale is quite expensive and does not pay for itself. This is due to the physiology of horses, which give milk less than 10 times a cow. For one milk yield, a mare can produce no more than a liter of milk, and often she will not let anyone in until she is “sucked” by a foal. Therefore, this drink is produced mainly by small farms or mini-factories.
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Drink history
According to experts, koumiss was prepared another 5 thousand years ago. This product has been popular with the nomadic peoples of Asia and Mongolia. There is no written evidence for this, but leather wineskins with traces of fermented mare's milk, whose age determines the beginning of the history of koumiss, were found in Kyrgyzstan.
But the first documentary evidence of the use of the drink is found in the writings of Herodotus (V century BC). He describes the life of the Scythians, mentioning that they knock down the milk of horses in wooden mortars and then drink. Moreover, they were so afraid of the disclosure of information that a stranger who had the misfortune to see this process risked being left without an eye.
There are references to this drink both in the documents of Russian chroniclers, and in the works of French and German historians. The peoples themselves who prepared this drink spoke of its healing, rejuvenating and invigorating qualities. Over time, Kazakhs and Turkmens learned to cook camelis koumiss, but many people still recognize only equine.
By the end of the fourteenth century, the methodology for preparing fermented mare's milk was no longer a secret, and rumors spread about it more and more quickly. Gradually, the properties of koumiss began to be used to treat various diseases of the digestive tract, against typhoid and tuberculosis. They used this drink simply as a support agent for any serious illnesses.
In Soviet times, koumiss therapy became popular. Moreover, it gave such amazing results that sanatoriums of a narrow orientation were opened throughout the Union. Now this type of therapy is not so popular, but koumiss (usually cow) is still prescribed in some dispensaries, as, for example, in other places - mineral waters. Now there are only a few real sanatoriums with kumysoterapiya in Bashkiria. And the Bashkir koumiss is one of a hundred brands that attract tourists from all over the country.
Interesting fact. Islam forbids the use of alcohol, but there is not a word about koumiss in the Qur'an. Therefore, Muslims without a twinge of conscience drink it and happily drunk.
Useful properties of koumiss
In terms of nutritional and healing properties, the drink is close to human milk. It has the same lactose content, which has the most beneficial effect on the digestive system. What are koumiss made of? From milk, sour-milk bacteria and yeast, without the addition of chemistry and 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 inaccessible in food.
Due 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 acidity of gastric juice;
- removes toxins;
- normalizes sleep;
- has a beneficial effect on blood formation.
In addition, koumiss has active antibacterial properties, thereby stopping inflammatory processes. And not only in the intestines, but throughout the body. And koumiss is afraid of putrefactive bacteria, as well as staphylococci and Escherichia coli. Therefore, the drink is traditionally used to treat:
- ulcers in the stomach and duodenum;
- gastritis;
- tuberculosis;
- anorexia;
- colitis;
- cholecystitis;
- vitamin deficiency;
- to improve the general condition of cancer.
Anyway, the people fermented horse milk is called the "drink of the heroes." True, the flavor of the liquid is peculiar and some even have to pinch their nose to swallow at least a few sips.
Vitamins
Mare's milk is rich in B vitamins. There is especially a lot of vitamin B5 in it, which is involved in the metabolism of fats, proteins, and carbohydrates. It is to him that koumiss owes his property to regulate metabolism.
In addition, there is a lot of vitamin B1 in the drink, the lack of which leads to malfunctions in the secretion of salivary glands and the stomach, as well as muscle weakness, rapid fatigue and high irritability. Vitamin B2 is responsible for the health of hair and skin and is also abundant in mare's milk.
But folic acid (B9) contained in koumiss is a substance necessary for the formation of strong immunity. Its lack is even associated with cancer. Vitamin C also helps strengthen the body's defenses, and nicotinic acid reduces the risk of gout.
Minerals
In addition to vitamins, koumiss contains in one liter up to 600 mg of phosphorus and up to 1000 mg of calcium. Also, the drink is rich in potassium, sodium, magnesium, sulfur. And fermented mare's milk also contains the essential omega-3 and 6 acids.
Thus, koumiss recommend drinking:
- during the recovery period after operations;
- athletes to prevent muscle fatigue;
- to normalize cholesterol;
- in winter to increase disease resistance;
- to compensate for the deficiency of vitamins and minerals;
- to normalize metabolism and toxins;
- to increase vitality;
- as an aid to recovery from stress.
Comparison of mare and cow koumiss
Particularly curious people rightly wonder why, if horse milk is so tasty and healthy, cheese and cottage cheese aren’t made from it. The answer lies in the quality composition of the product. In milk from different animals, an excellent ratio of proteins: casein, albumin, globulin. Boryonki give a product rich in casein, mares saturated with albumin. When yeast is added to milk, sour-milk bacteria secrete acid that destroys 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. Therefore, koumiss foams so well.
Cow's milk is also used to make such a drink. It is much less stored than horse, and contains less vitamin C. Cow's milk is much easier to digest than whole milk.
Both types of drink have antibiotic properties and are almost identical in caloric value. But mare’s milk can be safely drunk with casein allergy.
Contraindications
Despite the many positive properties, koumiss (at least from mare, even from cow's milk) can not be consumed by everyone.
- Firstly, since the basis of the drink is still milk, it should not be consumed by people with lactose intolerance.
- Secondly, due to the fact that koumiss contains alcohol, its strong varieties categorically do not recommend drinking to pregnant women and children.
- You should also abandon this drink for diseases of the gastrointestinal tract in the acute stage.
Particular cases of hypersensitivity to product components and allergic reactions are not excluded.
Useful properties of koumiss and contraindications require consultation with a doctor before use, in the presence of such diseases:
- diabetes;
- gout;
- inflammatory processes in the kidneys and liver;
- obesity.
Koumiss for weight loss
But using koumiss for weight loss is a gamble. It contains only 50 kcal per 100 ml, up to 2 grams of fat and up to 5 grams of carbohydrates. It seems to be a completely dietary product. Yes, there it was. This drink has traditionally been used to improve the condition of patients with severe, debilitating diseases. Improving his appetite, he quickly helped patients cope with exhaustion. For such purposes, fermented horse milk was taken no later than one hour before a meal.
But if you drink it immediately before sitting down at the table or even while eating, the fermentation processes will create a feeling of fullness of the stomach and somewhat dull hunger. The drink will not stay for a long time 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 will have a mild laxative effect.
Therefore, with a competent approach, with the help of fermented horse milk, you can correct the feeling of hunger. But you can’t wait for a stunning weight loss. On the contrary, after drinking koumiss out of time, then you can be surprised for a long time at the appetite that has gone wild.
Use in cosmetology
It is not enough for modern beauties to use healthy products inside, because it is much more interesting to make masks and tonics from them. Application of products to the hair, face and body contributes to the speedy delivery of nutrients and vitamins to the site of action. Koumiss in this case is also no exception. Moreover, some cosmetic companies have already begun to produce hair masks with this product.
Restorative hair mask
This tool will give the hair shine and a healthy look, activates the hair follicles. It can even be used by men who notice the first signs of baldness. This mask will also appeal to hair damaged by perm or dryers. The beneficial effect of the drug will be noticeable with dandruff, seborrhea, dry scalp.
To prepare, take:
- a glass of koumiss;
- one egg;
- a spoonful of honey.
Put the finished cocktail on the entire length of the hair, put on a shower cap and a towel to create the effect of a bath. Holding the mask is enough for a quarter of an hour, but there are no aggressive components in it, therefore, if you wash it off after half an hour, it will not be worse.
Wash off the product with the same koumiss diluted with water in a ratio of 1 to 1. To get rid of a specific aroma, just wash your hair with shampoo.
Whitening mask
To lighten skin areas with post-acne, age-related age spots, freckles, you can use koumiss as a basis for a mask. To do this, beat it in a blender with parsley or cucumber and apply fresh mass on the face for 15-20 minutes. Rinse off with water. Finish the process by applying any cream. This mask is not aggressive, because it can be done in the morning before work.
Anti-aging mask for face and neck
Due to its antioxidant, soothing and anti-inflammatory properties, koumiss can be used to improve the condition of the skin, especially after a hot summer. The complex of vitamins will return the skin a healthy look and freshness.
Prepare a mask from gauze or cotton cloth and dip it in koumiss. Put on your face and hold a quarter of an hour. You can apply the product with just a brush in several layers. The procedure can be repeated once a week.
You can also make koumiss 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, Holland. In Russia, it is produced in the Rostov region, as well as Yaroslavl and Tver. But more than 60% of all Russian koumiss is made in Bashkiria.
