What is the difference between kumis and other fermented milk drinks, how is it prepared? Calorie content and composition. Useful properties and harm when used. Recipes and interesting facts. On mini-farms, mare's milk is poured into kegs that resemble buckets for whipping butter. Such a container itself is a cylinder tapering upward with a diameter of 20-40 cm and a height of about a meter. The lid is tight, there is a hole in the center, a whisk with a cross or a disc is built into it. If you plan to increase the fat content, add fresh cream made from cow's milk when whipping. Sometimes the cream is replaced with salted horse lard. In this case, the taste changes slightly - the sweetness disappears.
To prevent pathogenic bacteria from getting into homemade kumis, every two weeks the keg is thoroughly washed, scalded with boiling water, greased with butter and smoked again from the inside. In order not to damage the taste, use meadowsweet branches or fresh birch bark.
Previously, kumis was stirred and whipped in leather wineskins - in a sabai (large container) or in a torsuk (small). At that time, the end of the process took place right on the go: leather sacks were attached to the saddles, and the kumis was gradually fermented. Of course, such a drink was not chilled before drinking.
Composition and calorie content of koumiss
The nutritional value of a product that is produced industrially is practically the same, regardless of the ethyl alcohol content. The benefits and harms of kumis largely depend on this component.
The drink, made according to a traditional recipe, has 0, 2-3% strength, depending on the degree of aging. The weak one is more like kefir, but slightly stings the tongue, the average up to 2% can be called “carbonated”. If you accidentally shake a bottle while buying, it "explodes" like champagne, knocking out the lid. 3% kumis no longer foams, it tastes sour. And in Kazakhstan they make a drink of 40% strength. It is not recommended to use the product for the purpose of health improvement or weight loss.
Traditional kumiss has a calorie content of 50 kcal per 100 g, of which:
- Proteins - 2.1 g;
- Fat - 1.9 g;
- Carbohydrates - 5 g;
- Ethyl alcohol - 1.9 g;
- Organic acids - 1.4 g;
- Water - 89.1 g;
- Ash - 0.5 g.
Vitamins per 100 g:
- Vitamin A - 32 mcg;
- Retinol - 0.03 mg;
- Beta Carotene - 0.01 mg;
- Vitamin B1, thiamine - 0.02 mg;
- Vitamin B2, riboflavin - 0.04 mg;
- Vitamin B4, choline - 23.5 mg;
- Vitamin B5, pantothenic acid - 0.2 mg;
- Vitamin B6, pyridoxine - 0.03 mg;
- Vitamin B12, cobalamin - 0.22 mcg;
- Vitamin C, ascorbic acid - 9 mg;
- Vitamin E, alpha tocopherol - 0.1 mg;
- Vitamin H, biotin - 1 μg;
- Vitamin PP - 0.6 mg;
- Niacin - 0.1 mg
Macronutrients per 100 g:
- Potassium, K - 77 mg;
- Calcium, Ca - 94 mg;
- Magnesium, Mg - 25 mg;
- Sodium, Na - 34 mg;
- Sulfur, S - 21 mg;
- Phosphorus, Ph - 60 mg.
Microelements per 100 g:
- Iron, Fe - 0.1 mg;
- Cobalt, Co - 1 μg;
- Manganese, Mn - 0.003 mg;
- Copper, Cu - 22 μg;
- Zinc, Zn - 0.21 mg.
Digestible carbohydrates per 100 g: sugars - 5 g, lactose - 5 g.
Essential Amino Acids - 0.895 g per 100 g:
- Arginine - 0.135 g;
- Valine - 0.106 g;
- Histidine - 0.052 g;
- Isoleucine - 0.085 g;
- Leucine - 0.173 g;
- Lysine - 0.185 g;
- Methionine - 0.045 g;
- Methionine + Cysteine - 0.09 g;
- Threonine - 0.104 g;
- Tryptophan - 0.032 g;
- Phenylalanine - 0.165 g;
- Phenylalanine + Tyrosine - 0.27 g.
Replaceable amino acids - 1.213 g per 100 g:
- Alanine - 0.12 g;
- Aspartic acid - 0.18 g;
- Glycine - 0.046 g;
- Glutamic acid - 0.29 g;
- Proline - 0.127 g;
- Serine - 0.113 g;
- Tyrosine - 0.106 g;
- Cysteine - 0.044 g.
Fatty acids per 100 g:
- Omega-3 - 0.05 g;
- Omega-6 - 0.06 g;
- Caprylic - 0.01 g;
- Capric - 0.04 g;
- Lauric - 0.06 g;
- Myristic - 0.07 g;
- Palmitic - 0.18 g;
- Stearic - 0.01 g;
- Myristoleic - 0.02 g;
- Palmitoleic - 0.13 g;
- Oleic (omega-9) - 0.2 g;
- Linoleic acid - 0.06 g.
- Linolenic - 0.05 g.
Cholesterol - 5 mg per 100 g
The composition of kumis has been thoroughly studied since the 5th century BC. NS. It was used to treat pulmonary diseases, including tuberculosis, pathologies of the gastrointestinal tract, endocrine, nervous and hormonal systems. Legends were made about the miraculous properties of the drink, with it they lost weight, put on weight, corrected the figure and even appearance. Before starting your recovery, it is advisable to familiarize yourself with the therapeutic effect and possible contraindications for use.
Useful properties of kumis
During the Great Patriotic War, when there was not enough medicine, typhus and dysentery, purulent wounds and boils were treated with kumis, overcame the consequences of anemia, exhaustion and restored the state of dysbiosis.
Benefits of koumiss:
- Kumis alcohols increase the acidity of gastric juice, stimulate peristalsis. The removal of toxins and toxins from the intestines is accelerated, favorable conditions are created for the normalization of the flora of the small intestine.
- Normalizes organic metabolic processes.
- Strengthens bone tissue, prevents the development of osteoporosis.
- Stabilizes the work of the cardiovascular system.
- Stimulates the production of red blood cells, eliminates anemia.
- Helps get rid of bad cholesterol by dissolving already formed deposits on the walls of blood vessels.
- Eliminates vascular spasms and expands the bronchial lumen.
- It has antimicrobial, in particular, antibacterial, analgesic and anti-inflammatory effects. Stops the vital activity of pathogenic microorganisms.
- It has a mild diuretic, choleretic and laxative effect.
- Helps cope with hangovers.
- Quickly eliminates intoxication after treatment with medications, helps to recover from debilitating diseases.
- Increases immunity, has an antioxidant effect.
Depending on the manufacturing technology, drinking the drink can lead a person into an agitated state, increase the general tone and professional concentration, or have a sedative effect and help to cope with nervous excitement.
The beneficial properties of kumis are also manifested when used externally. Dressings with it accelerate healing for burns, purulent wounds and boils, treat neurodermatitis, eczema and reduce the manifestations of psoriasis. Cosmetics with this ingredient fight against age-related changes, lighten the skin and improve the quality of hair.
It is necessary to dwell separately on losing weight with kumis. If you drink an hour before meals, the effect will be the opposite. The appetite will increase, the production of digestive enzymes will increase, and the food will be absorbed almost completely.
To lose weight, drink a drink (half a glass each) immediately before meals, as an aperitif. Due to the gases that it contains, a feeling of filling the stomach is created, and the amount of food that was planned to be eaten is reduced. But you need to take into account individual sensitivity. Due to excess flatulence, kumiss diet is not suitable for everyone.
Contraindications and harm of kumis
The drink can provoke the development of allergic reactions, therefore, when "getting acquainted" with a new taste, you need to analyze your own state.
The harm of koumiss can cause:
- With lactose intolerance - regardless of the type of raw materials used.
- In children under 12 years of age, pregnant women and infants, alcohol intoxication may occur due to the ethyl alcohol content. A weak drink that is drunk in a kumis hospital can be prescribed to patients of these categories.
- In the acute stage of peptic ulcer disease, gastritis with high acidity, inflammatory processes of the kidneys, liver and gallbladder.
You should consult a doctor when introducing into the diet of patients with a history of renal or hepatic insufficiency, gout, rheumatoid arthritis.
Recipes for dishes and drinks from kumis
The drink quenches thirst well. It can be drunk by itself and added as an ingredient to a variety of dishes.
Recipes for delicious dishes with kumis:
- Okroshka … Kumis is cooled to stop foaming. At this time, boil potatoes and eggs. Sliced potatoes, eggs, radishes, fresh cucumbers are mixed. Salt, add greens to taste - dill, onions, parsley, you can cilantro. Pour in fresh kumis. If you want fatter, you can add sour cream.
- Kebab with kumis … The lamb is cut into portioned cubes. Strong sour kumis is mixed with seasonings to taste and salt, soy sauce is added and the meat is marinated for 3 hours. They string it on a skewer, alternating with onion circles and tomatoes, spread it on the grill. Bring to readiness, constantly turning over. It is advisable to collect the juice in a baking sheet and constantly water it on the meat.
- Nut soup … Kumis is bred in half with mineral water. Cut cucumbers, dill, parsley, mix everything. Walnuts are pounded and also added to the dish. Pour in diluted kumis and add some salt.
- Cabbage soup … Boil cabbage in a little water, adding caraway seeds and salt. Add sour kumis, let it boil and turn it off immediately. Let it brew for at least 2 hours. Cool, cut boiled potatoes, add before serving.
- Kumis with quince … Quince is cut into 2-3 halves, poured with boiling water, insist. Then the water is drained (it can then be used for compote), and the fruit is poured with cold kumis.
Many drinks are made on the basis of fermented mare's milk:
- Spicy tea soup … Strong black tea is brewed in a cauldron. Dilute half with kumis, boil the bark of quince, plum and apple trees for one minute, cut into small pieces and also pour into the cauldron. Boil for 15 minutes, filter. Pour into cups and pour black pepper and a little cream into each one to taste.
- Nut kumis … Beat the crushed walnuts with water so as to obtain nut milk, then add kumis and beat again. Filtered through cheesecloth. Add honey before use.
- Fruit vitamin drink … Dried fruits are crushed and insisted, pouring kumis, at room temperature in a dark place. The desired proportion is 1: 4. After 25 hours, cool, pour into portions, add crushed walnuts.
- Kissel … In a glass of cold mare's milk, dilute half a glass of potato starch. 4 cups of kumis are set to cook. As soon as it boils, pour in the starch mixture and cook for 4-5 minutes, stirring constantly. Add sugar to taste. Before serving, spread the jam on the surface of the chilled jelly.
To quickly lose weight, you can make a green cocktail from kumis. Cut the parsley and dill, pour the mare's milk into the blender, add the slices. You need to drink 1.5 liters per day. A mono-diet can be followed for no more than 2-3 days.
Interesting facts about koumiss
During archaeological excavations, in layers estimated to be 5000 years old, fragments of leather wineskins with the remains of kumis were found. From which it follows that the peoples roaming the territory of Mongolia and Asia have already milked mares and made a drink from milk to quench their thirst.
Herodotus, a historian who lived in the 5th century BC, spoke in his writings about a miraculous product that "brought back wounded soldiers from the next world." But nothing is said about how to prepare it. The Scythians did not reveal to anyone the secret of how to make kumis, and they threatened to gouge their eyes out for divulging the secret or secretly observing the process. Judging by the fact that the Europeans mastered production only by the XIII century, there were no daredevils.
Guillaume de Rubruck, a French missionary and monk, was the first to describe the process of fermentation of mare's milk. He got acquainted with the drink, having made a dangerous journey through the territory of modern Eurasia and visiting the country, as he called it, "Tartaria". In 1253, to visit the nomadic tribes, one had to have remarkable courage. In Russia, the first mentions of the product are found in the chronicles of the Ipatiev Monastery.
The peoples who mentioned the production described the beneficial properties of kumis, rejuvenating, healing and tonic qualities. Kazakhs and Turkmens improved the technology and began to use camel milk as raw material, and Russian peasants - goat and cow milk.
The Koran forbids Muslims to drink alcohol, but nothing is said about fermented mare's milk. Therefore, the Kyrgyz and Turkmens have learned to bring the strength of the drink to vodka, thus solving their problems.
Since the XIV century, the preparation of kumis has ceased to be a secret, and the drink has been actively introduced into the diet of patients of all profiles. Most often used in the treatment of tuberculosis. In the USSR, kumis therapy was popular.
Knowing how kumis is useful, you can improve your health. But you need to take into account one nuance. The store product does not have all of the above medicinal qualities. Kumisotherapy is most effective if you are in a specialized sanatorium and drink fermented mare's milk without preservatives and taste improvers.
The duration of treatment is at least 2 weeks, the healing properties are enhanced by climatic factors and the use of natural products. The hospitals are located in ecologically clean areas on the territory of Bashkortostan, Mari El, Altai Territory, Tatarstan, Chelyabinsk, Novosibirsk, Volgograd, Kurgan and Ulyanovsk regions. You can always buy a ticket to a sanatorium, relax and improve your health.
What is koumiss - watch the video:
63% of the drink with unique properties is produced in Bashkortostan. Near Ufa, the capital of Bashkortostan, there is the Dema River. Residents of the villages located near this river make their own homemade koumiss. If the sanatorium is not affordable, you can go there for 2-3 weeks and not only get medical treatment, but also get acquainted with the beautiful nature, breathe clean air. Guests are always welcome.
