Kumis is a refreshing and tonic drink that provides the body with important elements for a full existence. This oriental fermented milk product is often referred to as the "longevity drink". Made from mare's milk, endowed by nature with unique beneficial qualities, koumiss retains all these properties and is considered a source of health among eastern residents. The drink is used in cosmetology and medicine. On the basis of this product, a whole medical system has been developed - koumiss therapy. The beneficial properties of the drink, combined with a unique taste, made it popular not only at home, but also in other countries of the world.

What is koumiss

One of the most revered and valued fermented milk drinks among the population of Kyrgyzstan, Mongolia, Kazakhstan and the inhabitants of the planet with Mongolian and Turkic roots is kymyz. Translated into Russian, the name sounds like koumiss. This is a fermented milk product obtained as a result of alcoholic and lactic acid fermentation of mare's milk. The fermentation stage is carried out by lactic acid bacteria with the addition of yeast.

Koumiss is a rather pleasant refreshing drink with a slightly sour taste. It should only be used during the fermentation stages. Only during this period does it not lose its unique taste, value and useful properties.

The history of this fermented milk drink originates in the distant past. As a result of archaeological excavations carried out at the site of ancient Mongolian settlements in the Susamyr valley (Eneolithic), not only evidence of the domestication and domestication of horses was found, but also bags made of animal skin. Inside them, scientists managed to establish traces of fermented mare's milk.

The ancient Greek scientist Herodotus also mentions koumiss. Describing the life and traditions of the Scythians, the philosopher mentions a miraculous drink. Local residents made it by churning mares' milk in special wooden containers. The recipe for this healing and very tasty drink was known only to the elite, who were engaged in cooking. All ingredients and the basis of the method of preparation were kept in the strictest confidence. The slaves who witnessed the process of making koumiss were instantly blinded.

Later information about koumiss was found in the Ipatiev Chronicles (XIII century). In his notes on a trip to Tartary, Guillaume de Rubruk describes the taste and healing properties of the drink.

The old recipe for making koumiss is still passed down from generation to generation in Bashkir families. This people adheres to ancient traditions and prepares koumiss only from mare's milk. Unlike the population of Bashkortostan, the Turkmens and Kyrgyz can take camel milk as a basis.

The technological process of preparing koumiss allows you to prepare a drink with a different content of alcohol revolutions.

Kinds

In Kazakhstan, koumiss, depending on the fermentation period, is divided into several types:

1. Zhaskymyz is young, fermented for just one day.
2. Kunan kymyz is a slightly heady drink of 2-day fermentation.
3. Donen koumiss is sour, already containing a large number of alcohol revolutions. Ready for use after 3 days of fermentation.
4. Saumal - koumiss fermented for 10 hours.
5. Kymyzuyz - prepared from mare's colostrum.
6. Bal kymyz is a fermented milk drink with honey or other sweet additives.

All these types differ in different alcohol content. Young koumiss is a drink ready to drink after 5-6 hours. It contains the smallest percentage of alcohol - up to 1%. Such koumiss has a sweetish taste, almost does not contain gases. A product that has been cooked for 24 to 48 hours is already more saturated with alcohol. It contains 1.7–2% alcohol. It acquires an already sour aftertaste. After a small amount of drunk koumiss, a slight intoxication is felt. The most “strong” koumiss stays in the process of fermentation for up to 4 days. It contains the maximum level of alcohol - 3-4%. This koumiss foams a lot and has a rather sour taste.

Composition and calories

Kumis is a fermented milk drink with a high content of lactose and glucose. This characteristic gives the product the main ingredient. The level of these indicators in mare's milk is the highest. For example, the lactose content of cow's milk is 38% lower.

In the process of special fermentation, using not only lactic acid bacteria, but also yeast, lactose is converted into lactic acid, carbon dioxide, ethyl alcohol and decomposes into a number of other aromatic substances. Thanks to this, the finished product acquires a unique taste and aroma.

The chemical composition of koumiss is represented by a number of vitamins and useful elements:

1. A fairly large amount of vitamin A, C, PP.
2. Vitamin B group - lactoflavin (B2), thiamine (B1), cyanocobalamin (B12).
3. Biotin, involved in the synthesis of the fermentation of carbohydrates and fats in the body.
4. Folic acid, necessary for the normal functioning of the immune and circulatory systems.
5. Trace elements Ca, K, P, Fe, Zn, Cu, Mn.
6. Provides normal metabolism pantothenic acid.

Koumiss contains ethyl alcohol in its composition. Its level ranges from 0.4 to 4.5%.

The energy value of the product ranges from 40 to 150 kcal. In 100 ml of fermented milk drink (medium fat) - 5 g of carbohydrates, 2.1 g of protein and 1.9 g of fat. As a result of fermentation, proteins become easily digestible and quickly digested in the body, therefore, although koumiss is highly nutritious, it is recommended to take it during diets.

General Benefit

Longevity fermented milk drink is saturated with a large number of useful components that have a beneficial effect on the body.

Nomads used koumiss for the prevention and treatment of many diseases. The ancient healer Avicenna recommended using this drink to restore the body after serious illnesses, with physical exhaustion, nervous disorders, and as a general tonic.

Over time, scientists have discovered other useful properties of koumiss. This product normalizes the intestinal microflora, accelerates cell regeneration, has a positive effect on the work of the stomach and helps to eliminate toxins. Koumiss improves the functioning of the immune system, compensates for the lack of energy, gives vigor, stimulates the main part of biological processes.

For women

Koumiss, rich in calcium and vitamins, helps to improve the skin and the condition of nails and hair.

Lactic acids, formed during the fermentation process, normalize the microflora in the vagina, eliminating discomfort. By restoring the natural balance, they ensure the health of the female genital organs and the urinary system.

The relaxing effect of the drink provides a small content of alcohol and vitamins A and B. This helps with thyroid disorders, accompanied by increased irritability, tearfulness, and also improves sleep.

For men

Koumiss is an excellent natural remedy for cleansing the liver after drinking alcohol. Although it contains a small percentage of alcohol, this does not prevent the drink from cleansing the body of toxins.

After strong physical exertion or training in the gym, a large amount of useful salts are excreted from the male body along with sweat. A small amount of koumiss will help restore the imbalance.

This fermented milk product also has a positive effect on the work of the male reproductive system. The presence of testosterone improves libido, increases erection and reduces the risk of prostatitis.

During pregnancy

Mare's milk is rich in iron. This element does not disappear during fermentation, so koumiss helps to increase hemoglobin in the blood of a pregnant woman, and also reduces the risk of anemia. The fermented milk element is rich in calcium, which is necessary for the normal formation of the baby's skeletal system.

Despite all the useful properties, koumiss contains alcohol. It is better for expectant mothers to consult with their doctor before introducing such a product into their diet.

When breastfeeding

A fermented milk product made on the basis of mare's milk helps to improve the functioning of the female mammary glands, promoting lactation. The restorative properties of koumiss help to recover faster after childbirth. Nursing mothers are advised to use young koumiss containing a minimum amount of alcohol.

For children

Kumis has a beneficial effect on the growing organism. A large amount of calcium makes up for the lack of this vitamin, and the phosphorus contained in the drink enhances its absorption. In addition, this drink is very useful for children with dysbacteriosis, as it restores the imbalance of the intestinal microflora.

The rather peculiar taste of a sour-milk drink based on mare's milk is not very popular with children, so it is better to add honey and vanilla before drinking.

When losing weight

Quite often, doctors include koumiss in their diets. This is due to the ability of the drink to improve digestion, stabilizing daily stools and relieving colic and flatulence. A high protein content gives koumiss nutritional value, helping to quickly satisfy hunger and maintain muscle mass in good shape. Due to animal origin, this element is quickly absorbed by the body.

Drinking 100 ml of koumiss before meals, a person on a diet replenishes the daily intake of vitamins, microelements and acids in the body. You should not exceed the permissible norms for the use of this drink, since alcohol is present in it.

The antibacterial, restorative, strengthening properties of this fermented milk product are widely used not only in traditional medicine. Numerous studies have confirmed the effectiveness of the use of koumiss in the treatment of diseases of the gastrointestinal tract, intestines, respiratory system, cardiovascular dystonia. Courses of koumiss therapy are prescribed for people with a weakened immune system, impaired metabolism. It is part of complex therapy to combat infectious diseases and treat anemia.

Due to its unique qualities, koumiss is considered an indispensable component in many folk remedies for the treatment and prevention of a number of diseases.

With diabetes

The use of high-quality koumiss containing a minimum amount of alcohol revolutions contributes to the normalization of blood sugar levels. It replenishes the required amount of beta-carotene and the entire vitamin complex. This product is especially useful for diabetics, since the disease is accompanied by the rejection of many vitamin-containing foods.

Kumis normalizes metabolism and cleanses blood vessels of cholesterol plaques, which is also important in diabetes. When using this fermented milk product, the risk of nervous diseases and mental disorders inherent in diabetics is reduced.

Important: the glycemic index of koumiss is 25 units.

With pancreatitis

Fermented milk products are necessarily included in the diet for pancreatic diseases. Kumis normalizes the secretory function of this organ, and also eliminates inflammatory processes. Its high nutritional value contributes to the rapid saturation of the human body while dieting. The ability of the product to improve metabolism prevents the appearance of problems with the intestines.

With gastritis

During an exacerbation of the disease and people with high acidity, koumiss is categorically contraindicated.

For gout

The occurrence of this disease is facilitated by a violation of the metabolic process of nucleic acids. The level of uric acid increases so much that it is deposited in the joints. This process causes pain and leads to physical changes in the appearance of the limbs. Koumiss contains a sufficient level of calcium, which contributes to the strength and health of bone tissue, so it is often prescribed for preventive purposes and the initial stages of gout.

For the liver

Koumiss, having cleansing properties, facilitates the work of the liver. Fatty acids and antioxidants promote cell renewal and protect them from destruction. Including koumiss in the daily diet, it is necessary to pay attention to the amount of alcohol content in it. For the prevention and treatment of hepatitis and cirrhosis, only a young fermented milk drink should be used. The recommended dose is 250-300 ml with meals.

With psoriasis

In the daily diet of people suffering from skin diseases, be sure to include foods containing a large amount of vitamins B, A, PP. In patients with psoriasis or eczema, there is usually a shortage of these elements. Koumiss just contains a complete set of vitamins. They, in combination with lipoic acid, help to remove harmful substances from the body, improving the metabolic process and regeneration of the skin. Antibacterial properties reduce the inflammatory process of the skin, reducing redness and unpleasant itching.

With pneumonia

Koumiss therapy is widely used in diseases of the respiratory system. This fermented milk product is able to reduce the irritability of the throat with a strong cough, promotes sputum discharge. Antibacterial properties reduce inflammation in the lymph nodes, preventing the appearance of abscesses. Patients with pneumonia lose their appetite, they experience a sharp decrease in weight, and the body becomes very weakened. Kumis, due to its unique composition, improves the functioning of the immune and digestive systems, thereby helping a person to recuperate.

Hangover

Among all varieties of fermented milk products, koumiss is the best cure for a hangover. Lactic acid in combination with B vitamins activates the processing and elimination of toxins. Under the influence of carbon dioxide, the process of oxidation and splitting of alcohol residues occurs even faster. The tonic property of koumiss relieves hangovers and quenches strong thirst.

Application in cosmetology

Useful properties of a fermented milk product based on mare's milk are used not only for the treatment and prevention of a number of diseases, but also in cosmetology. Kumis is found in skin and hair care products.

For hair

Koumiss nourishes hair follicles, providing curls with beauty and strength. Antibacterial and moisturizing effect helps to eliminate dry scalp and dandruff.

Tonic
Ingredients:

• Kumis - 1 tbsp.
• Honey - 20 g.
• Yolk - 1 pc.

Mix all the ingredients and apply evenly on the hair, not forgetting to rub the mask into the scalp with massaging movements. Keep the product for at least half an hour. To give a greater effect, cover your head with a towel.

Thanks to this mask, the hair becomes healthy. After 5-6 applications, there is no trace of dandruff left, the scalp will become less dry.

Nourishing mask
Ingredients:

• 1/2 loaf of rye flour bread.
• 2 tbsp. koumiss.

Knead the bread and soak it in slightly warmed koumiss. Mix after 5-10 minutes, turning the mixture into a homogeneous mass. Rub into the scalp. Put on a shower cap and wrap your head with a woolen scarf. After 20 minutes, rinse thoroughly first with warm water and then with shampoo.

For face

The fermented milk drink is used as a moisturizing, whitening and tonic for the skin of the face.

Carrot mask with koumiss
Required:

• 50 g homemade cottage cheese.
• 17 ml of carrot juice.
• 1.5 tbsp koumiss.

Strain the cottage cheese through cheesecloth. Mix thoroughly with carrot juice. Add koumiss. Apply the mixture on the face, avoiding the eyes, and leave for 30 minutes. After the time has elapsed, rinse with warm water. Use no more than once every three days.

Whitening mask
Required:

• 70 g honey.
• 3 tbsp koumiss.
• 30 ml lemon juice.

Kumis mixed with honey. Squeeze the required amount of lemon juice into this mixture. Mix all components thoroughly with each other. Apply the mixture on your face and leave for 15 minutes.

The use of such a mask 1-2 times a week for two months contributes to the disappearance of age spots, freckles and skin lightening.

Harm and contraindications

Kumis, which has an incredible amount of useful properties, can also have a detrimental effect on the body.

1. The presence of this fermented milk product is unacceptable in the diet of people with lactose intolerance.
2. The alcohol content in koumiss can adversely affect health during an exacerbation of chronic diseases of internal organs.
3. You should not drink koumiss with gastritis and stomach ulcers, accompanied by high acidity. It helps to increase secretion, and the acidity index increases even more.
4. Due to the alcohol content, koumiss is not recommended for pregnant women and children. For the same reason, people suffering from alcohol addiction should not drink koumiss.

Despite the fact that koumiss is introduced into the complex treatment of tuberculosis, in cases of an open form of this disease, the drink is strictly prohibited. For other categories, the use of koumiss is associated only with positive properties. The main thing is to stick to the rules and not to abuse.

How to store

An Asian fermented milk drink made from mare's or camel's milk belongs to the category of "live" products. Therefore, it is perishable and not suitable for long-term storage.

Real koumiss should be used no later than 2-3 days after the end of fermentation. It is poured into glass containers and stored in a cold place: a cellar or basement (temperature not higher than 6 ° C) or a refrigerator.

Koumiss, produced in dairies and sold in the store, has little resemblance to a real Asian product. The drink that is as close as possible in composition and manufacturing rules should have a shelf life of no more than 3 days. This product is stored in the refrigerator.

How to drink koumiss

Residents of Asian countries, who are accustomed to fermented milk drink made from mare's milk since childhood, may not limit themselves in the use of koumiss. In the hot summer period, the Kyrgyz and Bashkirs are able to drink up to 7–10 liters per day, while receiving only benefit.

For people with an unprepared body, this alcohol-containing drink with a high fat content should be introduced into the diet, starting with small doses to get used to it.

How much can you drink per day

Following the recommendations of doctors, they begin to drink koumiss in small quantities. The initial daily rate should not exceed 100 ml. If the body perceives the drink normally within 3–4 days, the dosage is gradually increased to 200–400 ml. Subsequently, it is allowed to take a larger amount of 1-1.5 liters.

Can I drink at night

For medicinal purposes, koumiss is consumed in the morning, before breakfast. But due to the calming and relaxing effect on the body (thanks to alcohol), this drink can be taken in the evening to improve sleep. Half a glass of koumiss at night helps to normalize the stool. But before going to bed, it is better to drink koumiss, which contains a small percentage of alcohol.

Can muslims drink

Koumiss, fermented during the day, practically does not contain alcohol. Such a drink, like other sour-milk drinks, is allowed to be drunk by Muslims. Being in the process of fermentation for a longer period, koumiss becomes much stronger than young. It no longer applies to halal products.

Is it possible to get drunk from koumiss

Fermented milk drink prepared on the basis of mare's milk is not alcoholic. But, having fermented for several days, it acquires a fortress of up to 4–6 revolutions. Therefore, a drink drunk in large quantities can cause mild alcohol intoxication. Kazakhs make koumiss containing up to 25–30% alcohol. A few sips of such a fermented milk drink are equivalent to 50 g of vodka or cognac.

How to make koumiss at home

Preparing a real Asian sour milk drink is quite difficult. It is impossible to find mare's milk on store shelves, so at home it is better to replace it with goat's. Such koumiss has almost the same useful properties, but differs in taste.

For cooking you will need:

• 1 liter goat milk.
• 50 g sugar.
• 50 ml of yogurt without additives (kefir).
• 30 g honey.
• 200 ml of purified water.
• 5 g dry yeast.

Step-by-step instruction:

1. Pour the milk into a saucepan and put on a slow fire. Boil. Gradually pour in water and add honey. Boil for another 6-8 minutes.
2. Refrigerate milk mixture until completely cooled. Introduce yogurt (kefir). Cover the pan with a lid and wrap it with a woolen blanket (for quick warming). Leave in a warm place for 5-9 hours.
3. After souring milk, beat it with a mixer. Strain the resulting mixture through a thick layer of gauze.
4. Pour yeast with warm water, add sugar and let rise. Combine them with milk.
5. Pour milk into pre-washed and sterilized jars. The liquid should fill the containers by 2/3. Leave koumiss in a warm place for 3-4 hours without closing the container with lids.
6. After the required time has elapsed, cover the jars with lids and place in the refrigerator so that the koumiss does not ferment.

Store koumiss in the refrigerator for no more than two days.

1. A.V. Postnikov was the first to open a koumiss clinic in Russia. This event took place in 1858 in the Samara province. After 100 years, more than 65 such establishments have been opened.
2. Kazakhs still adhere to the ancient technology of making koumiss. For the fermentation process, they use a wineskin made from the skin of a ram or horse. You need to whip mare's milk at least 1000 times. After that, black grains appear on the surface - mare's fat.

On the eve of the opening of the International Exhibition "EXPO-2017" we have a unique opportunity to present traditional food products to the world as exclusive ones.

What is the current state of our traditional food products and what measures are being taken in the country to raise their status and improve their quality? This is the topic of our conversation with the President of the Kazakh Academy of Nutrition, academician Toregeldy SHARMANOV.

- Toregeldy Sharmanovich, it is known that among the national foodstuffs of the Kazakh people the most popular at all times was koumiss - a healing drink made from mare's milk. For many centuries, interest in it has not decreased. What is his secret?

– Each nation has its own sacred symbols that determine the originality of their existence in the universe. The steppe and horses are symbols of the love of freedom of our nomadic ancestors, they passed them on to their descendants like a baton of freedom and independence. The historical value of horses for the nomadic tribes that inhabited the endless steppes is great. The horses were with them on the battlefields and shared with the owner all the hardships of military campaigns, served people faithfully. The extraordinary beauty and grace of horses are heartfeltly sung in folklore. The son of the steppes, Akan-sere, in his sad ode, a masterpiece of Kazakh oral literature, colorfully and touchingly describes the virtues of his faithful horse Kulager. The centuries-old history of the Kazakhs is closely connected with this noble animal, and at all times they were sacredly revered by the people.

Today, the descendants of yesterday's nomads are saddling more and more "iron horses", exploring space, building comfortable cities. And therefore it seems that in the soul of the people there is no longer that flight that was inherent in our ancestors. And the steppe, which once served as the cradle of the nomadic people, although it blooms in the spring, as before, seems to now look orphaned, involuntarily reflecting the state of mind of today's generation. In striving for civilization, as for the common good, peoples imperceptibly lose their identity. And against the backdrop of all-terrestrial progress, horses remain those rare living threads that connect us with the times of our ancestors.

Today we are talking about koumiss, the magic drink of nomads, made from mare's milk. Kumis, having stepped over the centuries, has not lost its divinity. This is a healing drink that has contributed to the formation of our gene pool. Its unique taste and intoxicating aroma seem to take us back into the mists of time, to the origins... For our ancestors, it was a kind of elixir of youth and health, relieving serious ailments. Truly, it represents the pinnacle of our folk medicine, giving strength to the weakened, health to the sick, mood to the saddened. Since ancient times, Kazakhs have known, appreciated and used the healing properties of koumiss in the treatment of tuberculosis, a disease that has not yet lost its mortal danger to mankind.

In Soviet times, many useful national traditional products were left out of the production process. In contrast, the store shelves were overflowing with other, no less "attractive" drinks, which brought enormous benefits to the general treasury, but at the same time caused irreparable damage to our traditional culture and temper.

– I grew up in the village and I remember how my parents kept horses, and my mother cooked koumiss from mare's milk, which the whole family and the guests who came to drink...

– Quite right! Despite all the obstacles, in many private farmsteads, the villagers milked mares and thus continued the traditional craft of making koumiss. Today, private entrepreneurs in their peasant farms contribute to its preservation.

They sell their products in small and large city markets, thus solving the problem of supplying patients with a healing drink. It is clear that so far there can be no talk of a mandatory offer of koumiss in sanatoriums or hospitals, although some private institutions are trying to resolve this issue on their own. And the problem of satisfying the general demand is still open, especially since the price of the issue hits the pocket of many, so koumiss for most people, unfortunately, remains a truly divine drink.

– What kind of koumiss that you have tried today can you call a kind of standard of quality?

– Among private entrepreneurs, I want to name the one whose koumiss I tried myself and whose quality I liked. We are talking about the farm "Sarsebek", located near Talgar. It is headed by a private entrepreneur Kerimbek Tleubaev - one of the enthusiasts of this difficult business, he does everything to develop and popularize the drink and horse breeding in general. This is a very necessary and useful thing, and it needs state support.

In the current age of intense globalization, the need to preserve folk traditions and crafts is becoming more and more acute, which, without proper measures, can disappear without a trace in the turbulent stream of modernity. Therefore, the time has come to take our traditional products under state control, to protect them as an industry that especially needs state subsidies. We need mandatory state support for peasant farms, which, despite the fact that they are in free floating, are trying to somehow continue the work of their ancestors and provide our dastarkhan with useful traditional food products.

- I think that readers will be interested to know your authoritative opinion as a scientist about the beneficial properties of mare's milk and koumiss.

- Mare's milk is still not appreciated for its beneficial properties. It contains many rare chemical elements, it is rich in vitamins, minerals and enzymes. These elements are present in it in a special physiological combination, which is inherent only in mare's milk, and it can be called unique among the milk of other animals. Let us dwell on the main four properties or differences of mare's milk: its protein belongs to albumin, that is, it has a delicate, easily digestible nature - this is its fundamental difference from the milk of other animals, for example, cow, goat, sheep milk, whose protein is casein; light and harmless fatty acid composition, that is, the presence of polyunsaturated fatty acids, which have a pronounced anti-sclerotic effect; the presence of a natural antibiotic capable of destroying Koch's bacilli (tuberculous); synthesizing in the process of oxidation a large amount of vitamin C (ascorbic acid), which resists various bacteria and viruses. The above properties in nature are inherent only in breast milk, therefore, from a scientific point of view, if it is necessary to replace breast milk, compared to cow's milk, mare has the highest priority.

I also want to focus on one of the main features of mare's milk: it cannot be boiled, it cannot be sterilized or pasteurized. The milk of other animals, as you know, must be boiled and pasteurized. And in the process of sterilization, natural qualities are lost and even some properties harmful to the human body are acquired. Mare's milk, on the contrary, when boiled becomes unusable, and in the process of fermentation, when it turns into koumiss, it becomes more useful. It seems that our nomadic ancestors also knew a lot about science, since they were able to appreciate the power of this miraculous drink.

As a result of many years of research by the Kazakh Academy of Nutrition based on mare's milk and koumiss, on a scientific basis, therapeutic and prophylactic products aimed at effectively combating pulmonary tuberculosis, iron deficiency anemia, diseases of the cardiovascular system and oncological diseases have been proven and recommended for use. Due to the easy digestibility of mare's milk, it can be used for diseases of the gastrointestinal tract and liver, due to antiviral and antibacterial effects - it is advisable to use it in protection against infectious diseases, to increase immunity. Of interest are the results of recent studies, during which the presence of a chemical element, bromine, was determined in mare's milk, which proves the effectiveness of its use in diseases of the nervous system, such as insomnia, depression, and so on. Currently, within the walls of our Kazakh Academy of Nutrition, within the framework of a special scientific project, work is underway to create geroprotectors - agents that slow down the aging process and increase life expectancy...

- What do you mean by the concept of "national brand" and what products should be included in the ranks of the "chosen ones"?

- You can give a whole list of national products that can claim the role of a brand: after koumiss, these are kurt, irimshik (including from sheep's milk, etc.), shubat and so on. Kurt and irimshik are worthy products for this purpose, but the problems of their safety and quality have not yet been resolved. As for ayran, there are a lot of products similar to it, produced everywhere and everywhere, and it can easily get lost among them. Therefore, according to all indicators, koumiss, our national drink, made on the basis of mare's milk, is certainly suitable as a national brand among food products. I am sure that the instruction of the President given to the Minister of Agriculture to resume the production of koumiss contributes to the promotion of the problem at the state level.

It should be noted that not only Kazakhs have koumiss. The Kyrgyz and Mongols also have koumiss, they also keep horses and milk mares. However, we have different breeds of horses and different pastures. We must take this into account when creating a brand, we have a native Kazakh breed of horses called zhaby. Many may have claims regarding the production of koumiss, but everyone has their own national flavor. The difference between our koumiss and others lies in the breed of horses, and the ancient traditional technology for making koumiss, passed down from generation to generation, has hardly changed.

When creating national standards for the production of koumiss, all the above differences should be taken into account. It is necessary to determine the quality indicators of koumiss, they must be agreed and approved by the relevant authorities. To ensure the high level and proper quality of the national brand, it is necessary to legally prohibit its falsification and replacement with other dairy products.

Today, we all mainly complain about the danger of products imported from outside. But as folk wisdom says: "than looking for a speck in someone else's eye, it's better to pay attention to the beam in your own", let's do better propaganda and promotion of our traditional products. It is no secret that dairy products are the most vulnerable link in the field of food safety. Store shelves are now overflowing with a variety of dairy products, most of which acquire a dangerous chemical property called "trans-fat" during processing. It can be called a "silent enemy", because it is difficult to determine its presence. There is another equally difficult problem regarding the shelf life. Surprisingly, mare's milk is virtually devoid of these problems. In this connection, we are once again convinced of the worthiness of mare's milk for recommendation as a national brand in the food industry.

- Toregeldy Sharmanovich, when and how did you come to the conclusion that koumiss should be cultivated not just as a food product, but as a special kind of it that requires a special approach?

- It should be said that for me the relevance of this topic dates back to Soviet times. In 1975, I organized a clinic where, as part of the complex therapy of patients, products based on mare's milk and horse meat were used. Already at that time, we were able to use the miraculous qualities of these products in practice. On the basis of the clinic, we also used kurt, irimshik, products based on mare and camel milk. Thus, we managed to help and improve many patients with various chronic diseases.

But this time coincided with drastic changes in the course of our country's health history. I am referring to the holding of an international historic WHO conference on primary health care in Almaty. We held a conference at a high level, instantly glorifying our republic and its then capital, the city of Almaty, to the whole world. But that was the catch, that such glory was impossible to survive. And I, the then Minister of Health of the Republic, instead of gratitude, was expelled from the Republic...

Reaping the bitter fruits of my righteous labors, I then had to leave to work in Moscow. And the clinic I created was noisily closed under the heading "manifestations of nationalism." I now clearly understand the meaning of the expression: "All this would be funny if it were not so sad." After all, even patients who were treated by us instead of the government clinic were "honored" with severe reprimands from the Central Committee. Thus, the fate of scientific research conducted in the clinic turned out to be sad.

- Indeed, at that time you turned out to be "guilty without guilt." And now, when better times have come and the independence of the republic has already passed more than 20 years, how is this sphere developing in the country?

I wrote a letter to the President about the goals of our project and received his personal approval. Within the framework of the project, on the territory between Karaganda and Astana with an area of ​​45 square kilometers, a plant is being built for the production of dried mare's milk, baby food products for medical and preventive purposes. This project is carried out with the scientific support of our Kazakh Academy of Nutrition together with the company "Eurasia Invest LTD". The head of the company is Meirambekov Kadyrbek, a businessman, on whom we now place great hopes in the successful implementation of our common cause.

As for the technology used in production, the process of milking mares will be automated. Of course, it is difficult to achieve the effect of manual milking, but otherwise the desired labor productivity cannot be achieved. In Germany, representatives of such a business keep horses in a special fence and milk them 3 times a day. And since our horses graze freely on the pasture, we can milk up to 5 times a day. We have many advantages: summer pasture conditions with lush grass, skillful care of mares, traditional technology for making koumiss. Approximately 300 mares will be milked on the plant's farm. God willing, already in October-November of this year we will present a report to the President on the work done. Now we are looking for a special name for our product, made from the milk of mares of the native Kazakh breed of toad. Its name and label on products should have special differences so that they vividly express our national roots, the eternal call of the steppes, nostalgia for the times of our glorious nomad ancestors.

A large amount of research carried out within the framework of the project is devoted to the creation of mare's milk-based breast milk substitutes, products for school-age children. During the implementation of the project, about 10 types of products useful for the body will be produced that improve the functioning of the cardiovascular system, increase immunity, resist tuberculosis, oncological diseases, as well as effective means for use in the complex therapy of diseases of the nervous system. We are confident that the healthy products we create will rightfully take their rightful place at the International Exhibition "EXPO-2017".

I would like to remind the entrepreneurs of the country that the resumption of koumiss production is a noble cause that contributes to strengthening the health of the people, increasing the potential of the country and preserving folk traditions.

Recently, we at the Kazakh Academy of Nutrition for approval received a request sent to the Prime Minister from a group of deputies of the Senate of the Parliament on the need to develop the Law "On koumiss and shubat". This means that the processes of forming a national brand have been initiated in the country and the implementation of state care for traditional products has been launched. And we, for our part, are ready to support these good undertakings in the scientific aspect, especially since we have been striving for this goal since the founding of the academy.

I am sure that thanks to the support of the deputies, the combined efforts of the Government, entrepreneurs and the scientific community, the production of national traditional food products will develop and reach the broad state level. And in the near future, as a national brand, these products will represent our country on the international market, becoming a real asset of the republic.

Toregeldy Sharmanov, President of the Kazakh Academy of Nutrition

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Gastronomic tourism in Kazakhstan "Cooking Kazakh drink - koumiss".

“And then the day came when koumiss jumped,



It is not for nothing that the mistress of the generous baibishe is known,


But Baibishe hesitates: she doesn’t count on hurrying.

Saken Saifullin. 1910 - 1913 "Kumiss on jail". Translation by A. Kafanov.

Tours across Kazakhstan from Astana.

The favorite drink of the Kazakhs has always been koumiss, which was also used for medicinal purposes. To prepare it, mare's milk is poured into a leather vessel - saba and ferment it, after which they let it stand for a day or two, often shaking at this time with a special whorl - Pispec. The mares were milked five or six times a day. Kumys (kymyz) fermented milk drink made from fresh mare's milk.
Among the people, it has been known since ancient times. The shelf life of koumiss is no more than 3 days. For the future, a sourdough is prepared - kor: mature koumiss is left in a vessel for several days so that it is divided into 2 layers - the upper liquid, transparent and the lower thick, curdled. The top layer is drained, the bottom is filtered through gauze and dried in the sun.
Dry sourdough - the core is placed in a vessel and, closed with a lid, stored in a cool place until the next season. Prepared in 2 ways: industrial and folk. At the enterprises of the dairy industry, milk is fermented with pure cultures of Bulgarian bacillus and yeast, kneading for 20 minutes. The acidity of the sourdough is 50 - 60 "according to Turner.
A mixture of milk and sourdough is left for 1.0 - 1.5 hours to mature. Then knead again for 1 hour. For 15 - 20 min. until ready, koumiss is cooled to 17 "C, bottled, corked, put in a refrigerator with a temperature of 0 to 4" C.
The shelf life of koumiss is no more than 3 days. Depending on the alcohol content and acidity, koumiss is classified as weak, medium and strong. Koumiss is a homogeneous, stinging, foaming, white liquid with a specific sour-milk (slightly yeasty) taste, creamy taste; acidity 81 - 100 "T; density 1.020 - 1.018; contains up to 1.5% ethanol, outlet temperature 6" C.
In Kazakhstan, the folk way of making koumiss is more popular. For the future, a sourdough is prepared - kor: mature koumiss is left in a vessel for several days so that it is divided into 2 layers - the upper liquid, transparent and the lower thick, curdled.
The top layer is drained, the bottom is filtered through gauze and dried in the sun. Dry sourdough - the core is placed in a vessel and, closed with a lid, stored in a cool place until the next season. Before use, the bark is ground into powder, poured into fresh mare's milk at the rate of 3-4 tablespoons per 5 liters of milk, mixed.
The mixture is left for a day in a warm place, stirring occasionally. The finished sourdough is used only once to obtain the 1st batch of koumiss: in the subsequent sourdough, new mature koumiss serves.
Sabu is made - a bag of skin of an adult well-fed horse with a capacity of 100 - 150 liters; the skin, having previously shaved off the wool from it, is kept in a strong solution of table salt, pulled out and smoked in the smoke of meadowsweet or birch, and a bag is sewn from it. The finished sub is only used for 1 season. To prepare koumiss, 1/4 - 1/2 of its volume is poured with fresh milk with sourdough and left overnight.
In the morning of the next day, add a portion of fresh milk to it, mix thoroughly. Having endured 10 - 15 hours, fresh milk is again added to the full volume of the saba, thoroughly kneaded. After a day, koumiss is ready for use. The more often knead, the tastier koumiss. Once in 10 - 15 days, the saba is freed from koumiss, washed thoroughly with water, dried, rinsed with cow's milk and smoked.
The sub is ready to use again. Hundreds of tons of koumiss are harvested annually in the republic. Kumis is used to treat lung and gastrointestinal diseases. In the coming years, 15 complexes for the production of koumiss will be built in the republic. Koumiss and fresh mare's milk, unlike cow's milk, are rich in sugar and vitamin C.
At present, there is a tendency to increase the production of koumiss with a decrease in livestock, which can be explained by the peculiarities of small-scale production. There are many legends about its healing properties. Even the great Russian writers Leo Tolstoy and Anton Chekhov went to Kalmykia "to drink koumiss". In London, a liter of koumiss costs a few dollars.
In Germany, mare's milk is used in the perfumery and cosmetics industry.
Today in Kazakhstan (September 2001) there are 200,000 working horses. Kumis is used for medicinal purposes, the medicinal and nutritional value of this drink is due to the content of easily digestible proteins (albumins), vitamins and minerals, ethyl alcohol, antibiotics produced by sourdough microorganisms, the balance of amino acids, and the specific composition of fat.
Kumis has long been used in Kazakhstan for medicinal purposes, for malnutrition, anemia, scurvy, rickets, digestive disorders, neurasthenia, and also for pulmonary tuberculosis. The first koumiss sanatorium was opened in 1856 in Samara. Kymys enhances peristalsis of the gastrointestinal tract, sap secretion, blood formation, activates gastric juice, stimulates bile formation and bile secretion, inhibits the growth of pathogenic microbes in the intestine.

Kumis on the zhailau.

And then the day came when koumiss jumped,
When young and old crowded together in a bay yurt,
With a cheerful ringing in wineskins, a drink boils,
Bai called all the farm laborers today.

It is not for nothing that the mistress of the generous baibishe is known,
She will pour koumiss into large bowls,
And the fragrance of the steppes will spread around,
But Baibishe hesitates: she does not count on hurrying.

0 god! On bowls such a pattern is colored,
What a poor man is afraid to touch with his hand!
And the baibishe is good: know he treats plenty,
And no one wants to go home.

They took off all their shoes and, full of joy,
They sit as if they were invited to rest.
But the bai starts talking about the case -
Like, it's time to bring out herds for grazing.

Forget, poor people, about this full day,
For everything tomorrow you will be asked doubly.

It is called a life-giving drink. And no wonder - in the hot steppe of Central Asia, koumiss brings coolness and cheerfulness. It quenches thirst, refreshes and gives strength. Although there is also koumiss made from cow or goat milk, the classic koumiss is made from mare's milk.

Why is it useful?

Let's start with the fact that mare's milk contains 10 times more vitamins than cow's. And in koumiss, during fermentation, new useful substances are formed, for example, B vitamins and vitamin C. Koumiss also contains vitamins A and E, calcium, phosphorus, folic and pantothenic acids.

Horse meat: benefits, myths and prejudices

Kumis is a source of unsaturated low molecular weight fatty acids, including essential linoleic and linolenic acids.

There are also antibiotic substances in koumiss, they strengthen the immune system, help fight viruses. It has been proven that antibiotics from koumiss even affect the microbes that cause tuberculosis. Therefore, in the past, it was koumiss that was used to combat this disease.

Kumis has a beneficial effect on the nervous system.

And koumiss rejuvenates the skin. Based on it, nourishing face masks are made.

Kazy, shuzhyk and other horsemeat dishes

How is koumiss made? Photo: globalookpress.com Mare's milk is fermented with a special koumiss sourdough from yeast and a mixture of Bulgarian and acidophilic lactobacillus.

I must say that mare's milk is collected much more difficult than cow's or goat's. The mare is milked 4-6 times a day, and this must be done very quickly, the milkmaid has no more than half a minute to collect the milk. One mare gives about 5 liters of milk per day.

Then the milk is poured into a clean wooden deck to rid the milk of excess odors. Leaven from old koumiss is added and kneading begins - for an hour at a temperature of 18-20 C. After kneading, it is poured into clean glass bottles and left. The milk starts to ferment. Moreover, the method of its fermentation is unique: there is quite a lot of milk sugar in mare's milk, so koumiss is a product of alcohol, yeast and lactic acid fermentation. As a result, the protein breaks down into easily digestible substances: peptones, albumins, polypeptides. And milk sugar is converted into lactic acid, ethyl alcohol, carbon dioxide and a number of aromatic substances. That is why koumiss is so nutritious and healthy.

In order for the milk to ferment more intensively, the bottles are periodically shaken.

How many degrees are in koumiss?

What does it taste like?

Mare's milk is easy to distinguish from other types of milk. It has a specific smell, it is bluish and very sweet. Therefore, koumiss turns out to be sweetish-sour, slightly tingling on the tongue and very fresh.

How do they drink it? Photo: globalookpress.com Usually just before a meal or an hour and a half after it. They drink koumiss throughout the day, but before dinner they stop at least an hour before. Since it has diuretic and stimulating properties.

In the countries of Central Asia, ancient traditions associated with the use of koumiss have been preserved to this day. For example, freshly prepared koumiss is the first to be tried by the most respected and oldest member of the family. And koumiss is never drunk alone. Only in the circle of relatives and friends. You can not spill koumiss on the ground or pour unfinished koumiss from a cup - you must definitely drink it up.

Is it possible to cook koumiss at home?

Only if you have fresh mare's milk and a special koumiss sourdough on hand ... Otherwise, you cannot cook real koumiss at home. But a similar drink is made from sour cow's milk. It also turns out to be invigorating and tasty, although not as healthy as classic koumiss.

1 liter of sour milk (yogurt or kefir)

1 cup boiled water + ¼ cup yeast water

2 tbsp. l. honey

2 tsp Sahara

2-3 g dry yeast

Step 1. Dilute yeast in boiled water with sugar.

Kazakh cuisine is distinguished by its peculiarities, which were formed under the cultural and historical development of the people. Among the national dishes, Kazakhs also distinguish drinks, namely: koumiss and ayran. As for tea, in the eastern lands, it is especially popular.

Such drinks can be easily prepared at home, following recipes. Considering the specifics of cuisine and culture, you need to learn how to drink koumiss correctly, what to serve tea with, and then your ideas about oriental hospitality will be more correct.

Koumiss in Kazakh sounds like "kymyz" and means a sour drink. It is obtained as a result of fermentation, made from the milk of young mares. According to its consistency, koumiss 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, koumiss helped to cope with tuberculosis, when other medicines were powerless.

To date, there are different variations of the preparation of this drink. But, among the traditional ones, three classic recipes for Kazakhs can be distinguished.

Koumiss recipes

1. The secret of making a drink in a bowl. Mare's milk must be churned in a special container made of mutton skin. If not, you can use wood, but then the taste will be slightly different. It is necessary to churn 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. Koumiss can be prepared from sourdough. To do this, before winter, the remnants of the drink are collected and stored until spring. With the onset of heat, 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 do not have the opportunity to get mare's milk. As a starter, you can use kefir from cow's milk, where you need to add yeast (no more than 3 grams), sugar (50 grams) and a glass of boiling water. Carefully mixed mixture should stand a little in a dark place. Then the drink should be filtered and poured into jars, leaving for the time of fermentation.

The most respected member of the family should drink koumiss first. The remains are not good to pour out, it is equal to sin.

Kazakh tea

Kazakhs' addiction to 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 different) 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 strong tea leaves into cups. Then add hot milk, water and add sugar. Kazakh tea is always served when guests visit.

Airan

Ayran fermented milk drink is very popular, especially in hot weather in the eastern regions. Preparing it is quite easy, and also fast. For cooking, you need fresh milk and sourdough. Milk must be boiled and allowed to cool. The sour-milk content of ayran is given 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 use it as a cooling drink.

If you are a fan of national cuisine, then you are definitely familiar with such a childhood dessert as.