Cows get drunk on fermented grains

Kumis contains alcohol. What is Koumiss? Hair mask

VI Dal gives the following definition in his dictionary: “Kumys is fermented mare's milk, a favorite drink of nomadic tribes: It is prepared in fur (a large fur is called Saba, a small fur is called Tursuk, in the Caucasus it is a wineskin, which is in the Russians there a Kozevka) milk with sourdough water and strong buttermilk so that the milk turns into wine before the end of the acidic fermentation. "

The word "Kumys" (more precisely "Kumiz") among the Turkish tribes actually means fermented mare's milk.


The production of Koumiss was already known in ancient times to nomads in southeast Russia and Central Asia, as well as in the southern steppe regions of the Black Sea. The first mention of it comes from the ancient Greek historian and traveler Herodotus, who lived in the 5th century. BC e. He reported that the favorite drink of the Scythian nomads was mare's milk, prepared according to a special method for future use. As Herodotus wrote, the Scythians mix mare's milk in wooden barrels and then pour the top layers, which they consider the best part, into separate tubs. The nomads carefully guarded the secret of making kumis. Those who divulged this secret were severely punished: they were blinded. Many historians believe that Koumiss came from the Scythians.

He also mentioned Koumiss and Marco Polo (1254-1324), calling it the Tatars' favorite drink and comparing it to white wine. But at this point many sources were already mentioning Koumiss. In addition, a few decades before Marco Polo's embassy in Europe appeared the first detailed description of the production of kumis, their taste and effect on the human body, made by the Frenchman Wilhelm Rubricas, who traveled via Tartary in 1253. In his notes on this drink, he emphasized its intoxicating and diuretic properties.

The first mention in Slavic sources comes from the XII century. One has the impression that after Herodotus they forgot Koumiss for almost seventeen centuries. This is certainly not the case. Having appeared in ancient times to this day, it is one of the favorite drinks of many peoples, including the closest neighbors of our ancestors. The Tatars and Mongols drank kumis long before the invasion of Russia. Since ancient times it was known to nomadic peoples like the Kazakhs, Kyrgyz and Bashkirs and became their national drink.

Kumis was also a national drink for Kalmyks. This heroic drink is sung in the Kalmyk folk epic "Dzhangor".

The distant ancestors of the Kalmyks, Bashkirs, Tatars, Kazakhs, Turkmens and other peoples in the conditions of nomadic life invented such an ingenious way of processing milk, which combines the complex biochemical processes of alcohol and lactic acid to obtain the nutritional properties of milk - the main food of the Nomads - to maintain fermentation for a long period of time.

Incidentally, over time, nomads began to make kumis from the milk of other animals, especially camels and cows. The Kalmyks were the first to respond. For example, the Bashkirs recognized kumis only from mare's milk, and the Kazakhs and Turkmens - from camel's milk.

In Slavic sources, Kumys was first mentioned in the Ipatiev Chronicle in 1182, which testifies that Prince Igor Seversky escaped from Polovtsian captivity by exploiting the fact that the guards got drunk from drinking "milk wine" - so Kumis became called in those distant times.

Many historians have asked why the Slavs, living next to the peoples who consumed abundant kumys, not only did not accept this, but always treated this drink cool. There are a number of reasons for this. First of all, because of religious prejudice. Kumis was used by tribes and peoples who were considered "unclean", "basurmans" by the Slavs. The Christian religion considered it a great sin to adopt the customs and manners of dissidents. An important role in the inattention to kumis was played by the fact that the Slavs had two wonderful drinks: honey and kvass. A certain role in the “saving” of kumis by the Slavs also played the fact that they led a sedentary lifestyle that enabled them to cook and store many dairy products. The horse for the nomads was both a means of transport and a source of their staple food: milk and meat. Kumis for nomads was, if you will, a forced product, since only in this form could they preserve mare's milk. In this context, it is interesting to note that the transition from nomads to sedentary life resulted in a significant reduction in their kumis diets fairly quickly. Every settlement in the past has led to a reduction in the number of horses, the appearance of cattle and, consequently, the appearance of dairy products based on cow's milk in the diet.

Nutrition historians also note one such moment that contributes to an increase in the production of kumis: the adoption of Islam by nomadic peoples. As you know, Islam forbids Muslims to consume alcoholic beverages (wine, vodka, etc.). Kumis is not forbidden by the Koran and is therefore the only intoxicating drink among Muslims.

Doctor N. V. Postnikov was an active researcher and promoter of Kumis in Russia. In 1858 he founded the first Kumis treatment facility in Russia and put the treatment with this product on a scientific basis. He published many articles and then published them in Samara books: "Kumy's Treatment Facility Near Samara" and "About Kumys, Its Properties and Effects on the Human Body".

Until 1858, in Russia, they had a vague idea of ​​the properties of the drink. For example, it was believed that only these kumis work a miracle of healing that a dirty Bashkir cooks in a smelly leather bag (tursuk) and drunk from Bashkir cups; Treatment is only effective when the patient enters a remote steppe, lives in a cart, is drenched in the rain and sometimes carried away by the steppe whirlwind.

With the light hand of Postnikov, the fame of the healing properties of kumis is rapidly spreading not only in Russia, but throughout Europe.

After Postnikov, E. N. Annayev opened a second Kumys hospital in 1863.

When we talk about this period today (mid-19th century) we often think of many institutions, especially medical ones, as primitive, dirty and unsanitary. Of course there were. But there were others. This is how Annaev's contemporaries described the Kumys Hospital: “The place where Annaev's facility is located, three miles from the city of Samara 20 years ago, was an uninhabited steep bank, as if hanging over the Volga , and was therefore named Visly Stone ... This is one of the most picturesque places where a park with shady alleys, a multitude of paths, pavilions and flower beds spreads out. In this park, buildings and summer houses adapted for individuals and families have been built. The interior is adorned with a multitude of picturesque pavilions, terraces and balconies, from which such a magnificent view of the Volga, Schigulevskie and the surrounding area opens up that you hardly tire of admiring them all summer long. The ground of the park is loamy; Kumysmen can walk on paved paths after the rainy weather. There is absolutely no dust in the park; a very important factor for breastfeeding patients. "

At the request of the Empress, the Moscow merchant V.S. Maretsky organized the first kumis treatment facility near Moscow (in today's Sokolniki) in 1868. Kumis for this hospital was prepared in Ostankino.

What is Koumiss?

Like kefir, kumis can be weak, medium, and old (strong). A weak one is one that is bottled earlier than a day after fermentation; the average is called daily Koumiss; old - from the date of preparation, which has passed a week or more, if it has been stored on ice. So, in Moscow's Kumys Hospital, kumis was shared by V.S.Maretsky.

Previously, Koumiss was made in wooden linden or oak tubs. It quickly becomes acidic in containers from another tree.

Cooking kumis

There are several ways to make kumiss, but they all boil down to the following: First, they prepare the sourdough - fermented. Then they mix it with mare's milk in smoked fur (in Kyrgyz "Sab") or a slightly conical tub hollowed out of a piece of wood, or in thick-walled glasses and let it stand.

Sour cow's milk is used as a ferment for the first kumis from the Bashkirs. Other types of it were also made: millet, cooked to the consistency of porridge with standing mare's milk, or millet with malt (recipe by N.V. Postnikov).

Well, when the first kumis are cooked, strong kumis serve as the next fermentation. Incidentally, it was already established in the last century that the microorganisms of kumis form grains that can be washed, dried and preserved. The sourdough from such grains is the best. These are pure cultures of bacteria.

The Bashkirs take part of the fermented milk and mix it with five parts of fresh steamed milk. This mixture is shaken for a few minutes and left to ferment for 3-4 hours. After 4 hours, the first signs of fermentation appear: the surface of the mixture is covered with a layer of small bubbles. At this point, four to five parts of fresh milk are added to the mixture, shaken and allowed to stand for 7 to 8 hours. Then another 4 to 5 parts of milk are added to the mixture and shaken vigorously. Weak Koumiss will be ready in 3-4 hours after the second addition of milk. It has a pleasantly sour taste, and after 3-4 hours it becomes sour, unpleasant, with an alcoholic smell. Those are strong kumis.

To prepare the medium, most common kumis, they resort to rejuvenating strong kumis by diluting them with fresh milk. Sometimes this rejuvenation is done two to three times a day.

So it takes less than a day from starting cooking to getting strong kumis this way. This process can be speeded up or slowed down by increasing or decreasing the temperature. Carbon dioxide evaporates during the cooking process.

After the alcoholic fermentation begins, kumis is poured into bottles and immediately sealed. Further fermentation takes place in the bottle. Uncorked kumis foam strongly.

Carbon dioxide contained in kumis has a positive effect on nausea and vomiting, increases the secretion of gastric juice, improves appetite and improves intestinal peristalsis. It also has an antiseptic effect. It is drawn into the blood and quickly excreted by the lungs while having an effect on them that makes it easier to expel sputum and decrease hemoptysis. The lactic acid in Kumis improves digestion and reduces fermentation in the intestine, acts as a disinfectant and suppresses putrefactive bacteria.

The benefits of kumis and treatment

Regarding the general physiological effects of kumis on the body, it must be said that drinking kumis improves the metabolism in the body, improves the quality of this metabolism, increases the absorption of food and increases protein retention. Kumis (according to N.V. Postnikov) eliminates painful phenomena in the stomach and intestines. After the Kumis treatment, the digestive organs return to normal. The lost appetite returns. The volume of breathing movements increases, breathing becomes less frequent and deeper. The filling of the arteries with blood increases, the pressure increases. The total amount of blood increases, its composition changes: the number of red blood cells and the hemoglobin they contain increases. Kumis has a powerful diuretic and diaphoretic effect, has a beneficial effect on the nervous system.

Previously, Kumis therapy for pulmonary tuberculosis was prescribed mainly in the early stages. This treatment will help in moderate forms, but it will definitely help. However, in severe cases, it was not prescribed.

Kumis is known among the people as a drink of longevity and health. It has long been known in folk medicine as a remedy for debilitating chronic diseases.

ST Aksakov, who is well acquainted with the life of nomads, wrote about the health benefits of Koumiss: “In spring, as soon as the Chernozem steppe is covered with fresh, fragrant, lush vegetation and the filly, which has become emaciated over the winter, begins to grow in everyone Kosha Koumiss Anyone who can drink - from the breastfeeding baby to the decrepit old man - drinks a healing, blessed drink that is drunk, and all the ailments of a hungry winter and even old age go away wonderfully. Their sunken faces are fully dressed, pale sunken cheeks are covered with blush ... "

The Tsar's envoy for foreign affairs, Al Lev-shin, stated in his book "Description of the Kyrgyz hordes and steppes" that kumis has great advantages over other medicinal agents in its composition and beneficial effects on the human body: "Breast- and consumption diseases in the Kyrgyz people are rare ".

Memories of the healing properties of Koumiss can be found in many writers of the last century. In 1870 Leo Tolstoy was treated in the Samara steppe. His son S. L. Tolstoy recalls: “Kumys has always been of great benefit to him. Father with enthusiasm told about his Robinson life in the Bashkir Kibitka ... Father with pleasure lived a primitive life. "

During a treatment at the Andreevsky sanatorium, AP Chekhov wrote in 1901: "I drink kumis and in a week, as you can imagine, gained 8 pounds." Five days later, in another letter: "I've added 11 pounds, I drink 4 bottles of kumis a day."

The medicinal properties of kumis have been highly valued by our eminent medical professionals: SP Botkin, GA Zakharin, NV Sklifosovsky and others. SP Botkin called Kumis "an excellent remedy". He believed that the preparation of this drink should become a common characteristic, like the preparation of cottage cheese, yogurt, etc. Today we advise you to listen to the words of the great Russian scientist.


Diets and healthy eating 11.10.2017

Dear readers, today I propose to continue the topic of fermented milk products and talk about Koumiss. This is a traditional drink made by nomad pastoralists, which today can be made from different types of milk. Like all similar drinks, kumis has many useful properties that we will talk about today, as well as how to make kumis at home and how to use it for beauty and health.

Story of Koumiss

The first mentions of Koumiss come from the 5th century BC. e. According to the famous historian Herodotus, who lived at the time, kumis (or kymyz) was the favorite drink of the ancient Scythians. In those days, both mare and camel's milk were used to make the product.

According to one of the ancient legends, the recipe for kumis was kept strictly confidential. Few knew it, and if anyone made the method of its manufacture public they were cruelly punished for it - blindingly.

Later, in the 7th-8th Century AD. e. The drink was included in the diet of ancient Russian peoples. One of the chronicles mentions that Prince Igor Seversky successfully escaped captivity because the guards guarding him in captivity were drunk on "milk wine".

What kind of drink is that Koumiss? Wikipedia tells us that this is a fermented milk drink made from mare's milk, obtained through milky and alcoholic fermentation with the help of Bulgarian and acidophilic lactic acid sticks and yeast.

Today kumis is the national drink of the Bashkirs, Kazakhs and Kyrgyz people. The drink is made from mare, camel, goat or cow milk. Kumis has many useful properties, which are explained by its unique composition.

Composition and calorie content of kumis

Kumis is a protein-carbohydrate drink that contains only 50 kcal per 100 grams of product.

Nutritional value of the product:

  • proteins - 2.1 g;
  • fat - 1.9 g;
  • carbohydrates - 5 g.

Nutritionists say Koumiss benefits come from its high content of vitamins and minerals. The drink therefore contains vitamins A, C, B1, B2, B5, B6, B12 as well as vitamins E and PP.The mineral composition of the drink is considered unique - it contains calcium, magnesium, sodium, copper, cobalt, iron, fluorine and zinc. These elements are necessary for our body for bone growth, tissue regeneration, hematopoiesis and for the activation of brain activity.

The pros and cons of Koumiss

When I talk about the beneficial properties of kumis, I immediately want to say that the drink is easily absorbed by the body, and therefore it is ideal for both healthy people and those following a certain diet.


How is kumis useful? First, the drink is made through fermentation of milk, so it contains lactic acid bacteria that help improve digestion and normalize the digestive tract. Second, kumis is a drink that has a toning and toning effect. Hence, it is useful to drink it to activate the body's defenses. Well, and thirdly, kumis is considered an excellent natural antidepressant: the product helps manage nervous tension and helps relax the body.

Kumis also has the following beneficial properties:

  • normalization of the immune system;
  • improve the functioning of the stomach and intestines;
  • acceleration of the outflow of bile;
  • normalization of digestive processes;
  • increasing the strength of bones and teeth;
  • restoration of mucosal microflora;
  • increased lactation during breastfeeding;
  • getting rid of upper respiratory infections.

In Russia, special Kumys hospitals were opened, where specialists will prescribe a drink for various diseases: tuberculosis, stomach ulcers, anemia, as well as rehabilitation therapy after diseases that have weakened the immune system.

For more information on the beneficial properties and how to make kumis, see the video.

Harm and contraindications

Despite the fact that, like any product, kumis is considered an extremely healthy drink, it has its own contraindications.

Kumis has a sour taste, so it is recommended not to drink it in the case of gastrointestinal diseases in the acute stage. For example, with an open ulcer or erosive gastritis, the use of kumis is prohibited, but in the period of remission this drink will help restore microflora and improve motility and peristalsis of the digestive tract.

And of course, if you do not like the taste of such drinks, then you should not force your body and pour kumis into yourself. It is better to use such foods that will bring not only benefits, but also pleasure to your body.

It's time to move from theory to practice. And now I want to offer you a classic recipe for making kumis at home from the reader of my blog, Anna Skvortsova.

Kumi's recipe

Despite the fact that traditional kumis is a drink made from mare's milk, today I will tell you how to make kumis from goat or cow milk at home, as this milk is much easier to find on the shelves of our supermarkets.

To make kumiss from goat or cow milk, we need:

  • milk - 1 l;
  • boiled water - 300 ml;
  • kefir (yogurt) - 2 tbsp. l .;
  • flower honey (sugar) - 5-6 tbsp. l .;
  • fresh yeast - 2-5 g

It is necessary to dissolve honey or sugar in milk (2-3 tbsp. L.). After that, the resulting mixture should be brought to a boil and immediately removed from the stove. Next, kefir or yogurt with honey is added to the heated milk and left to stand for about a day. Fermented milk with honey should be kept in a warm place for 20-24 hours.

The next day, the resulting yogurt is rubbed through the cheesecloth and added another 2-3 tbsp. l. Honey, heated to 50-60 ° C and add yeast. Before this, the yeast is kept in warm water until intense fermentation begins.

The resulting mixture is stored in a glass or enamel dish at room temperature. After a while, honey yogurt is covered with bubbles, and then put in the refrigerator.

The drink is kept in the refrigerator for about 12 hours, after which the kumis are ready to use.

Kumis is a low-alcohol drink with an alcohol content between 0.5 and 2.5%

This preparation technology allows you to get the maximum of useful substances from the drink, therefore this recipe is widely used in our country.

Today, housewives rarely prepare camel kumis: such milk is only available in specialized establishments, and the price of the product is many times higher than that of goat or cow milk.

Kumis Therapy

The beneficial properties of kumis have been known to people for many years. Today this drink plays a fairly important role in traditional medicine. With its help, it is possible to successfully cure the most complex diseases, such as anemia and tuberculosis. Doctors advise drinking them for people with oncological diseases.

The Kumis treatment can only be started after consulting a specialist. There are diseases in which excessive consumption of a drink can lead to a deterioration in the general condition of the patient.

Regular use of kumis has been shown to improve blood quality: it increases hemoglobin levels and improves the leukocyte formula. In moderation, the drink improves gastric secretion and helps relieve stress and depression.

Kumis is part of the therapeutic treatment of cardiovascular diseases, vitamin deficiencies and general loss of strength.

I suggest watching a video about how useful kumis is, about how to treat kumys.

Kumis for weight loss

Did you know that kumis is the # 1 drink for weight loss? Nutritionists say you can lose up to 5 kilograms of excess weight in a couple of weeks without making radical changes to your diet.

The use of Koumiss helps normalize digestion and accelerate metabolic processes. Experts say that kumis is able to burn fat, which is explained by the presence of carbon dioxide in the product.

Despite the low calorie content, kumis is a pretty satisfying drink. So if you are on a diet and suffer from constant hunger, you can replace 1-2 meals with kumis.

You can also drink 50-100 g of kumiss before meals - this will help reduce the amount eaten at a meal.

Not so long ago an entertaining experiment was conducted: for a month, women drank a glass of kumis before breakfast and reduced their usual servings by half. After 30 days, her weight decreased by 2-5 kg.

For weight loss, you can drink kumis made from goat milk or cow kumis - the fat-burning properties of the drink do not depend on the type of milk used.

I'd like to address the lovely half of my blog readers: Dear girls and women, if you want luxurious hair and a fresh complexion, include natural Koumiss-based remedies in your home care routine.

Hair mask

200 g of kumis are mixed with 1 teaspoon. Honey and 1 egg yolk. The resulting mixture is thoroughly rubbed into the hair along the entire length, covering the head with a scarf and leaving for 15-20 minutes. Then the mask is washed off.

Mask for the face

If you have dry or loose skin, take cheesecloth and moisten it liberally with kumis. Apply them to the face and neck for 10-20 minutes. Repeat the process ten times every other day.

It's called a life-giving drink. And it's not surprising - in the hot steppe of Central Asia, Kumis brings coolness and strength. It quenches thirst, refreshes and invigorates. Although there are also kumis made from cow or goat milk, classic kumis are made from mare's milk.

How is it useful?

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

There are also antibiotics in kumis, they strengthen the immune system, help fight viruses. Kumis antibiotics have been shown to affect even the microbes that cause tuberculosis. Hence, in the past, kumis were used to combat this disease.

Kumis has a positive effect on the nervous system.

And kumis also rejuvenates the skin. Nourishing face masks are made on its basis.

How are kumis made?

Mare's milk is fermented with a special kumis ferment made from yeast and a mixture of Bulgarian and acidophilic lactic acid sticks.

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

Then the milk is poured into a clean wooden block to rid the milk of excess odors. Add sourdough from old kumis and start kneading - for an hour at a temperature of 18-20 ° C. After mixing, pour into clean glass bottles and let stand. The milk begins to ferment. In addition, the type of fermentation is unique: there is quite a lot of milk sugar in mare's milk, so kumis is a product made from alcohol, yeast, etc. 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 range of flavorings. This is why kumis is so nutritious and healthy.

To make the milk ferment more intensively, the bottles are shaken regularly.

How many degrees are there in Koumiss?

This depends on the fermentation time. Weak kumis with a strength of 1 ° ferment for 5-6 hours after fermentation, medium (2 °) - a day or two, and the strongest, 4-5 °, ripens for about 3 days. You can get drunk from him easily.

How does it taste?

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

How is it drunk

Usually just before a meal or an hour and a half after. They drink kumis all day, but stop at least an hour before dinner. As it has diuretic and stimulant properties.

In the countries of Central Asia, ancient traditions associated with the use of Koumiss have been preserved to this day. For example, freshly made koumiss is the first to be tried by the most respected and oldest member of the family. And kumis is never drunk alone either. Only with relatives and friends. You can't spill kumis on the floor or pour unfinished kumis out of a mug - you definitely need to finish them off.

Can you cook kumis at home?

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

1 liter of sour milk (yogurt or kefir)

1 cup of boiled water + ¼ cup of water for yeast

2 TBSP. l. honey

2 teaspoons of Sahara

2-3 g dry yeast

Step 1. Dissolve the yeast in boiled water with sugar.

step 2... add milk and honey to the milk. Stir. Add yeast.

Step 3. Stir and pour into glass bottles. Cork well and go for an hour.

Step 4. After foam has formed in the bottles, transfer them to cold water. (Milk should ferment at 12-15 ° C).

Step 5. Leave on for 2-3 days. Drink chilled.

Okroshka on Koumiss

Servings: 4

200 g cooked sausage

3 potatoes

3 spring onion arrows

2 glasses of kumis

6 pcs. Radish

Sour cream to taste

Parsley and dill to taste

Step 1.Boil potatoes and eggs. Cooling down.

Step 2. Chop the spring onions and mash them in a bowl or saucepan.

step 3... Finely chop cucumber, boiled eggs and potatoes, sausage. Cut the radish into thin semicircles. Add onion. Mix.

Step 4. Arrange on plates and pour over kumis. Serve with sour cream and finely chopped herbs.


Kumis is a legendary drink of the Turkish peoples that is made from mare's milk. As soon as they do not name this miraculous elixir - "pearl of the east", "milk wine", "drink from the river of paradise", which saved the steppe nomads from thirst and hunger, cured from diseases.

The first mentions of Koumiss come from the 5th century BC. The traveler Herodotus mentioned Koumiss as a favorite drink of the Scythians, the recipe of which was hidden for fear of blindness. The Polovtsians, who released Prince Igor Seversky from captivity in 1182 and were drunk from drinking, did not despise kumys.

Koumiss - what is it?

It is a fermented milk product made from mare's milk, frothy, refreshing, sweet and sour, slightly intoxicating.

By the way, this is the only alcohol that is not prohibited for Muslims.

Depending on the fermentation time, a distinction is made between young Koumiss (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 made through three types of fermentation: lactic acid, alcohol, and yeast.


The chemical composition of this product contains many useful vitamins. In terms of protein content, experts call the number 2-2.5%, based on the fat content of the milk, the fat content is between 1% and 2%, and the sugar content in kumis is even higher - 3-4.5%. The vitamin composition is also rich in variety, here vitamin C (for 1 kg Koumiss 200 mg vitamin C), vitamins A and B, E and PP. The trace elements in kumis are as follows: calcium, magnesium and phosphorus. The list of "usefulness" 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 kumis a food because of the presence of sugar and alcohol, but that doesn't make it any less useful for human health. In traditional medicine today, kumis are widely used to prevent and cure a large list of diseases. In addition, types of treatment such as kumis therapy and kumis therapy have become relevant.

Useful properties of Koumiss

The beneficial properties of kumis are truly unique and allow the drink to be used in the treatment of serious diseases. Mare's milk, which is unique in its composition, contains more vitamins than the essential fatty acids from cows and goats. During the fermentation process, milk protein is broken down and converted into easily digestible forms, resulting in a product with a nutrient absorption rate greater than 95%. It is not for nothing that kumis, the beneficial properties of which make it possible to rehabilitate oneself after illnesses in a short time, improve digestion, strengthen the immune system, is called a hero drink.

The beneficial properties of such a drink as kumis have been known to man since ancient times. Since the beginning of the 19th century, healers and traditional healers have used this miracle cure to cure many chronic diseases. The most popular kumis were for people with chronic tuberculosis, which declined during kumis therapy.

According to most scientists and professors, the composition of mare's milk is almost identical to that of a woman's breast milk. The similarity is observed in such components of kumis as sugar and protein, quality features of fats, high vitamin composition, trace elements and other substances. It is all of these components of a woman's mare and mother's milk that are the main keys to supporting human life in a normal state.

In addition, the "magical" properties of kumis reside in the fact that its useful components either retain their properties during milk fermentation or become even more assimilable for the human body after protein hydrolysis. For this reason, kumis is always characterized by its soft and nutritious taste, delicious aroma, and it is easily absorbed by the gastrointestinal tract.

All of the therapeutic properties of kumis can be felt in yourself if you take it regularly and over a long period of time. The characteristic medicinal properties of kumis are as follows:

  • restorative effect;
  • anti-inflammatory effect;
  • healing actions;
  • antibacterial effect;
  • choleretic effect;
  • anti-anemic effect;
  • calming effect;
  • probiotic effect.

Kumis becomes an irreplaceable product when a person is exposed to infectious diseases, tuberculosis, complicated intestinal and stomach diseases, as well as intestinal infections.After drinking the drink, the body receives restorative support to fight disease and recover.

Contraindications to Koumiss

In general, kumis is considered a harmless food product because all of its components can be easily absorbed by the human body without overloading the metabolic processes. However, there are several categories of people for whom this product is contraindicated.

  1. All diseases of the gastrointestinal tract in case of an exacerbation.
  2. People who have an individual intolerance to one or more of the components found in Koumiss.

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 the drying law is in force.

Make Koumiss

Kumis is made, the recipe of which has been carried through the millennia by wise Aksakals, in our time both in families and on small kumis 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. In addition, you need to be an experienced milker as the milking time is limited to 18-20 seconds. Even proud riders and famous riders milked mares and counted this not only as a female profession.

After milking, fresh milk is poured into a wooden tub (in ancient times these were wineskins made from sheepskin, which were rubbed with wood to remove unnecessary bacteria and aromas) and placed in a special wooden spoon at a temperature of almost 20 degrees for several hours Adding ripe kumis kneaded. Then it's bottled and fermented depending on what type of kumis is needed - young, medium, or ripe.

A bit of history

More than 30 types of Koumiss have been made by skilled artisans! They differ depending on the season and the time of the mare's mare (colostrum-flavored kumis are a special delicacy). Kumis with raisins, sugar and honey was a special treat for children and young people.

In the 19th century, Russian doctors opened the first Kumys Hospital, where they cured patients with consumption and tuberculosis, as Kumis even contains antibiotics. In addition, kumis is useful for the content of lactic acid bacteria, which normalize digestive processes, improve the absorption of nutrients from other foods, vitamins that strengthen immunity, improve blood formation, restore the nervous system and potency, and men. The longevity of the residents of Asia is associated with the constant use of koumiss.

So the horse, the steppe sister who gave food and drink to the nomads, gave a wonderful gift - healing kumis, which you can drink for several days even in the heat and feel neither tired nor thirsty nor hungry and your long journey in search of continue the best pastures.

In general, the history of Koumiss goes back several millennia when Koumiss was recognized as a miraculous drink. The first gourmets to appreciate the taste of the drink were the inhabitants of the nomadic tribes of Central Asia and the southeastern part of majestic Russia. The product immediately enjoyed incredible demand as it easily quenched not only thirst but also feelings of hunger and was a nutritious and invigorating drink. Over time, the nomads noticed that with the help of kumis, many people were cured of diseases and ailments.

In ancient Greece, one of the popular historians Herodotus gave a descriptive description of the customs and life of many nations, mentioning Koumiss in the 5th century BC. e. According to him, Scythian nomads could not imagine their life without Koumiss. Regarding Slavic history, the first facts about kumys were found in the records of how Prince Seversky escaped Polovtsian captivity in the 12th century when the guards were drinking kumys and losing all vigilance. Since then, this drink has become known for its intoxicating abilities.

Kumis was considered a national drink among the Bashkirs, Kirghiz and Kazakhs, as well as among the Mongols. And only after the popularity of kumis did they begin to replace it with cow and camel milk, especially the Kalmyks.

Kumis treatment

For the treatment of many diseases with the help of Koumiss, experts recommend starting from the acidity in the stomach.

Recipe number 1: low stomach acid

For such a treatment, you need to replenish 750 ml of kumis. You need to drink the drink in the amount of 1 glass three times a day half an hour before a meal. Treatment in this way lasts 1 month.

Recipe number 2: normal and increased acidity of the stomach

In this case, a person needs 750 ml of a drink, which must be drunk in the amount of a glass for 15 minutes before each meal, but not more often three times a day. The duration of the drink is 20-25 days, depending on how you are feeling.

Recipe number 3: After surgery to recover from normal and high acidity

Most often, such treatment is prescribed to people who have undergone surgery with a diagnosis of gastric ulcer. In the morning they drink 50 ml kumis, at noon 100 ml and in the evening 200 ml fresh kumis. At the same time, it should be taken no earlier than an hour and a half before a meal. Treatment lasts 20 to 25 days.

Recipe number 4: After surgery to recover from low acidity

After gastric ulcer surgery, kumis is taken four 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 number 5: the return of 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.

Wonderful drink Koumiss

To understand how useful kumis is for human health and whether it is worth using it regularly, you need to know what miraculous effects it suggests:

  1. It is used as a prophylaxis for seasonal respiratory diseases.
  2. A choleretic and mild laxative helps relieve cramps and gas.
  3. Kumis has anti-inflammatory and restorative effects after surgery to treat gastric and duodenal ulcers, normalizes pancreatic function and promotes successful lactation.
  4. It should be noted the beneficial effects of kumis on the work of blood vessels and heart.
  5. It normalizes a woman's intestinal and vaginal microflora.
  6. The calcium fortified drink strengthens bones and teeth.

Kumis is not only able to heal the human body, but also strengthens mental strength and energy, eliminates nervous tension and depression.

Have you ever seen horses in the queue? It is a horse with four legs and a tail. And I saw. On the kumis farm of Ufa stud No. 119.

01. This is the line. The mares stand for the morning milking. There is a strict hierarchy here: the elders and the authoritative go first, and those who skip the line get their necks - they are bitten and chased away from the cherished door. So that you understand: the way through these doors leads to the foals with whom the mares meet once a day.

02. There are around 250 horses on the Kumis Farm that provide milk. Each of them has a foal that grazes in a common herd. There is a narrow passage in the barn which the mares take turns entering, and two milkmaids with buckets sit down to milk each one.

03. They wait patiently while those in front of them come to the table. They blink, shake their manes clogged with thistles, and drive away horseflies.

04. Automatic milking is bad, old so they milk it by hand.

05. The back left leg should be laid back. The mares know that. Those with a temperament, milkmaids pound the ass: - Get up properly!

06. Like women, mares have two nipples.

07. Milk is poured into bottles.

08. Milkmaids know all mares well by their number. Everyone has their own character, everyone has their own approach.

09. Another batch of milk is milked and goes home.




13. This is the most touching scene in the whole process: Milking mothers come to the paddock where foals are grazing. Mares are not allowed to visit their babies, they wait for pasture and evening milking. They will only meet in the evening.

14. In the meantime the shepherd drives the mares to pasture.

15. Foals stand by the fence and watch their mothers.


17. Here kumis is made from mare's milk.

18. These linden plank barrels are called pony. Mare's milk is poured into it and beaten with wooden boards. As a starter - the remains of kumis. The entire process takes about an hour.

19. Milk from the pony is poured into bottles.

20. The bottles are closed with metal caps with a simple device.


22. Two hours in a cold room and the Koumiss medicinal drink is ready. In the center of Ufa, a bottle of kumis can be bought for 70-80 rubles. The horse drink is stored for about five days. It tastes like carbonated kefir. Delicious and, as I said, very healthy.

23. That's it. The entire stud, which was founded here in 1936 to supply the Red Army with horses, lives from the income from the kumis production.

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