Kumis is a fermented milk health-improving low-alcohol drink prepared from mares' milk. “A drink of vivacity, fun and longevity” - this is how the Kyrgyz, Bashkirs, Russians, Kazakhs, Tatars, Mongols, etc. described kumiss. It has long been believed that kumiss improves health and is especially useful for weakened, exhausted people.

It was the favorite drink of many nomadic tribes, and was compared to white wine.

Koumiss contains from 0.5 to 2.5% alcohol, while long-fermented koumiss contains up to 10 and even 15%. Accordingly, koumiss can be weak - it is bottled earlier than a day after fermentation, medium - this is daily koumiss and old koumiss - a week or more of aging.
Despite the fact that traditionally kumiss is made from mare's milk, kumiss from cow's milk has become more widespread today. The technology for preparing kumis using cow's milk as a raw material was developed quite a long time ago.
If initially kumis from this type of raw material had an unattractive appearance and unpleasant taste, and after cooking it quickly separated, then in the process of long-term research the secret of the technology for preparing this type of kumiss was rediscovered. A positive result is achieved by dividing the process of preparing kumis into two stages. At the first stage, lactic acid fermentation occurs, which results in yogurt. Next, when yeast is added to the curdled milk, alcoholic fermentation occurs, during which the cow’s kumiss ripens.
Properly prepared kumiss from cow's milk, when lightly shaken, acquires a homogeneous foaming consistency with a slightly burning, pleasant taste. Cow kumiss improves overall well-being, quenches thirst and tones.
During the ripening process of kumys, under the influence of yeast, ethyl alcohol and special enzymes are formed, which are distinguished by high bactericidal properties. They are capable of destroying typhoid bacillus, tuberculosis bacillus and brucellosis.

In details about the beneficial properties of kumiss Read below, and first, about the method of preparing kumiss from cow (goat) milk at home.

Making kumis from cow's (goat's) milk at home

When making kumis you need to use sugar. But sugar can be replaced with honey - more benefits, two in one. Therefore, here is a recipe for kumys recommended by the “honey” site http://beehoney.com.ua/honey_kumys.html:

To prepare kumiss at home, it is better to use skim milk, since fat interferes with the fermentation process.
To 1 liter of skim milk (skim or buttermilk) add 2-3 tbsp. spoons of honey (1 tablespoon of honey - 15 g), better than light varieties. If using sugar, then 3 teaspoons.
If you take whole milk, then to reduce the fat content it is diluted with boiled water (2 cups per 1 liter); Store-bought milk, of course, is not diluted.
The honey is thoroughly stirred, the resulting mixture is heated over high heat, brought to a boil, after which it is immediately removed from the heat and another 1 tbsp is added. a spoonful of honey, preheated to 60C, and cooled to room temperature, then fermented by adding 2 tbsp. spoons of kefir, yogurt or sour cream.
Fermented honey milk is left in a warm place (near a stove or radiator) at a temperature of 28-30°C until it sours. Usually yogurt is ready in a day.
The resulting curdled milk is thoroughly stirred, then pressed through 4 layers of gauze. Hands must be washed thoroughly. Add another 2-3 tbsp to the strained yogurt. spoons of honey at a temperature of 45-50°C and add yeast for alcoholic fermentation.
Next you need to take 1-3 g of dry yeast or 3-5 g of pressed yeast, or 5-10 g of liquid. Yeast can be used for baking, beer, wine or champagne. Before adding them to curdled milk, they are “rejuvenated,” that is, pre-soaked in a small amount of warm water, slightly sweetened with honey, and kept in a warm place until intense fermentation begins. After a few minutes, the yeast begins to bubble and fill the glass.
Honey curdled milk is kept in an enamel or glass container at room temperature until vigorous fermentation begins. After this, the koumiss is transferred to the refrigerator for maturation. Carbon dioxide and alcohol accumulate in the drink, while all the beneficial substances contained in honey are preserved - enzymes, vitamins, microelements, biostimulants. Usually, after 8-12 hours of storage in the cold, kumys is ready for consumption. To improve the taste of the drink and increase its carbon dioxide content after adding honey, yeast and thorough stirring Koumiss should be poured into champagne bottles and sealed tightly with corks. The sealed bottles are kept at room temperature for 10-12 hours (before vigorous fermentation begins), after which they are placed in the refrigerator.
After 6-12 hours of storage in the cold, an effervescent, refreshing drink is obtained. Bottles can only be opened with chilled koumiss, otherwise a large release of the contents along with carbon dioxide is possible.
It is necessary to carefully monitor the onset of vigorous fermentation: sometimes it occurs after 20-30 minutes of storing kumys in a warm place. Immediately take such bottles out into the cold, otherwise they may burst under the influence of excess CO2 pressure.
Koumiss can be stored in the refrigerator for a week.
Properly prepared koumiss, when lightly shaken, turns into a homogeneous foam with a pleasant, slightly hot taste, tones well, quenches thirst, and improves well-being.

Comparison of mare and cow kumiss

Kumis from mare's milk as a remedy has proven itself perfectly. Its value as a dietary product and as a medicine has been proven by numerous observations by doctors of its effect on patients, as well as in experiments on animals. But there is no reason to disdain cow's milk kumiss- This is also a useful therapeutic and dietary product that deserves the widest distribution.

Experts have proven that milk contains various proteins - casein, albumin and globulin, which differ from each other in amino acid composition and physicochemical properties. In the milk of different animals, the ratio between the amount of these proteins is not the same. From this point of view, cow's and mare's milk differ significantly.

In the mare's milk albumin predominates, which dissolves in water. It does not change when exposed to rennet and weak acids. Therefore, when mare's milk is fermented, loose, loose clots with small casein flakes are formed, which easily disintegrate under mechanical stress. This is why fermented mare's milk remains liquid.

Casein predominates in cow's milk, which does not dissolve in water, and when exposed to rennet and weak acids, it coagulates, forming dense clots. The production of cheese, cottage cheese and other fermented milk products is based on this property of casein. But in order to prepare liquid kumiss from cow's milk, you need to change this property.

In both kumis, casein is found in the form of tiny particles, which is of great importance for its dissolution by digestive juices and, consequently, for digestion. Kumis made from cow's milk is much easier to digest than fresh milk.

In terms of chemical composition, both types of kumiss are quite similar. The calorie content of both types of koumiss is the same (on average, 100 grams of koumiss contains 30-50 kcal). Because the lower amount of fat in cow kumiss is compensated to some extent by the large amount of carbohydrates.

Koumiss made from mare's milk contains significantly more vitamins C, but less vitamins B. Both types of koumiss have antibiotic properties. In some sanatoriums, vitamin C is added to cow's milk koumiss at the rate of 200 mg of vitamin per daily dose of koumiss.

Useful properties of kumiss

Popular rumors about kumis attracted the attention of doctors, and from the early 40s of the last century they began to write about it on the pages of medical journals. Many famous Russian, Soviet, German and French doctors promoted kumiss as one of the most effective remedies for the treatment of tuberculosis at that time.

The experience of doctors has confirmed the high medicinal benefits of this drink for a number of diseases, and especially for tuberculosis. When doctors first began to use kumiss treatment, its therapeutic effect was explained mainly by its “nourishing” properties, that is, by the fact that when treated with kumiss, the body receives a large amount of nutrients.

Currently, most doctors using treatment with kumis, they believe that it is valuable both as a food product and as a remedy with medicinal properties.

Contraindications for kumiss

For a number of diseases (inflammation of the kidneys, liver, obesity, gout and diabetes) regarding treatment with kumis, you must separately consult your doctor.

Indications of kumys

In case of exhaustion caused by overwork, poor nutrition (lack of proteins or vitamins in food), debilitating diseases, injury with large blood loss, and the like, it is recommended to drink 1-2 liters of kumis per day in small doses during meals and in the intervals between meals.

Those who drink kumiss increase their appetite. Moving quickly from the stomach to the intestines, kumiss causes increased peristalsis, that is, contraction of the intestinal muscles, which promote the movement of food mass and undigested food debris. Kumiss is absorbed and absorbed in the body very quickly. As a result, body weight increases significantly and metabolism improves. In hot weather, drinking kumiss causes profuse sweating, and in cold weather it increases the secretion of urine, which helps remove harmful “toxins” from the body that impede metabolism.

What is useful in kumys

The production of koumiss, as stated above, is based on the use of two types of fermentation - lactic acid and alcoholic, caused in milk by lactic acid bacteria and yeast. During alcoholic fermentation, yeast cells accumulate in kumiss in significant quantities, which gives the drink a special value.

Alcohol in kumiss

During alcoholic fermentation, as a result of the decomposition of milk sugar, a small amount of alcohol and carbon dioxide is formed, which is responsible for some of the features of kumys as a refreshing and medicinal drink. Carbon dioxide causes slight irritation of the mucous membrane of the stomach and intestines, dilation of blood vessels in the mucous membrane. Therefore, drinks containing carbon dioxide, including kumiss, are absorbed more quickly by the intestines. In addition, carbon dioxide improves digestion and enhances the secretion of digestive juices.

Kumis contains from 0.5 to 2.5% alcohol, which is also important for digestion. Studies have shown that alcohol in such a low concentration increases the production of juice by the gastric glands, while alcohol solutions with a strength of over 20% inhibit the secretion of gastric juice.

Lactic acid in kumis

As a result of fermentation caused by lactic acid bacteria, 0.5 to 1% lactic acid accumulates in koumiss, and acids in general and lactic acid in particular play an important role in digestion.

It is known that to stimulate appetite, many try to eat or drink something sour. The famous physiologist I.P. Pavlov wrote about this instinctive desire for sourness. He pointed out the great importance of drinks with a sour taste, since “the acid reaction in the digestive canal excites the pancreas.”

Kumis has a sour taste mainly due to the presence of lactic acid. Observations of doctors have shown that kumiss gives good results not only with reduced, but also with increased secretion of gastric juice. This happens in cases where normal secretion is disrupted due to a disorder of the “vegetative” part of the nervous system that regulates the activity of the stomach. But if, to enhance the secretion of gastric juice and to increase its acidity, it is recommended to drink koumiss immediately before meals or half an hour before meals, then to reduce secretion you need to drink koumiss 1.5-2 hours before meals.

In koumiss, as in other products, lactic acid bacteria multiply, which enrich it with the products of their vital activity.

Yeast in kumys

Yeast has long been used in medicine for certain diseases, for example, furunculosis (a tendency to form pustules on the skin), exhaustion, purulent and non-healing wounds, as well as metabolic disorders. Caused by the fact that food contains insufficient amounts of proteins and B vitamins. Experiments have shown that yeast, especially fresh semi-liquid yeast, increases the production of digestive juice by the gastric glands.

When treating with liquid nutritional yeast, the patient is usually given 50-100 grams of yeast daily, consisting of a huge number of yeast cells. Approximately the same number of yeast cells are contained in 1-2 liters of kumiss. This gives us the right to say that treatment with kumis is at the same time treatment with yeast. Consequently, everything that is known about the beneficial effects of yeast can also be applied to kumys.

Composition and properties of kumys

Kumis contains valuable and easily digestible proteins. From 1 liter of mare's kumis, the body receives about 20 grams of protein, that is, approximately the same amount as is contained in 100 grams of beef of average fatness without bones. Even more protein (about 27 grams) is contained in 1 liter of cow's kumiss. This addition to regular food is certainly significant.
Vitamins in kumis

The lactic acid drink kumys, widely known in the countries of Central Asia, is rarely found in stores in our country, but large supermarkets have the opportunity to offer it to their customers. And not in vain, because, being a non-standard drink for our latitudes, it has its fans among our compatriots. This natural and tasty drink has no analogues, and the benefits it brings to the body are difficult to overestimate.

History of the origin of the drink

The history of kumys goes back many millennia. The first mention of a drink made from mare's milk was found in the writings of the ancient Roman historian Herodotus, whose life span was 484-424 BC.

According to his writings about the life of the Scythian tribes, the recipe for preparing the drink was kept in strict confidence, the non-disclosure of which was ensured by the blinding of all slaves who found out about it. He was also mentioned in ancient Russian writings on the history of Ancient Rus' - the Ipatiev Chronicle.

Did you know? According to the Ipatiev Chronicle, kumis contributed to the escape of Prince Igor Seversky from Polovtsian captivity. The drink intoxicated and lulled the prince's guards, who had drunk their fill.

The recipe for its preparation was also mentioned in the stories of the French monk and traveler Guillaume de Rubuc after his journey on behalf of King Louis IX to the Mongols in 1253.

The first to prepare kumiss, akin to a modern drink, were the tribes living in the territory of modern Central and East Asia. Excavations carried out in these territories indicate its use back in the 4th millennium BC, the so-called Eneolithic era.

Kumis: what is it

Kumis is a drink made from freshly milked mare's milk. It is produced by lactic acid fermentation using yeast, acidophilus and Bulgarian bacilli. The drink is prepared by thoroughly churning it in a tightly closed barrel with a special cross-pole, as well as adding mother liquor.

Video: what is kumiss Mother yeast is prepared using the following methods:

  • preparing sourdough based on cereals. To prepare it, 2 kg of pearl barley or barley must be boiled in 10-12 liters of water, then strain and add sour milk to the resulting broth. The resulting mixture must be mixed and placed in a warm place for fermentation. The fermentation process should last 3-4 days with periodic addition of a small amount of fresh milk every 12-24 hours. The kumys obtained in this way is used as a starter by adding a small amount of it to freshly milked milk;

Important! Hormones contained in mare's milk increase male sexual activity and improve reproductive ability.


Did you know? The Koran prohibits alcohol for Muslims, so kumis in many Muslim countries is the only alcoholic drink allowed for consumption.

Regardless of the preparation method, the mother starter is stored in a cool place for several months. As you use it, you need to “feed” it with small portions of fresh milk.

The resulting drink has a sweet and sour taste and, due to fermentation based on lactic acid bacteria and yeast, can contain from 0.2% to 40% alcohol.

Depending on the ripening time, the drink can be of three types:

  • weak (alcohol content 1%) - kept for 1 day before use;
  • medium (alcohol content 1.75%) - aged 2 days before use;
  • strong (alcohol content 3%) - aged 3 days before use.

There is koumiss with 40% alcohol content, prepared in the Kazakh way, and it is called “asau”, which means “unbridled koumiss”.

Compound

The fermentation processes occurring in the drink convert protein into easily digestible substances, and milk sugar into lactic acid, ethanol and carbon dioxide. These substances make the drink easily digestible and highly nutritious.

Nutritional value of 100 g of drink contains:

  • - 2.1 g;
  • - 1.9 g;
  • - 5 g;
  • - 89.1 g.

Energy value - 50 kcal.

Did you know? The taste of kumys directly depends on the number of shaking (whipping) of the drink during fermentation. The more shaking, the tastier the drink turns out.

The chemical composition of 100 g of product is expressed by the following vitamins:
  • - 0.03 mg;
  • - 0.02 mg;
  • - 0.04 mg;
  • - 0.023 mg;
  • - 0.2 mg;
  • - 0.03 mg;
  • - 9 mg;
  • - 0.1 mg;
  • - 0.001 mg;
  • - 0.6 mg.

100 grams of kumiss contains the following minerals:

  • - 77 mg;
  • - 94 mg;
  • - 25 mg;
  • - 34 mg;
  • - 21 mg;
  • - 60 mg;
  • - 0.1 mg;
  • - 0.001 mg;
  • - 0.003 mg;
  • - 0.022 mg;
  • - 0.21 mg;
In addition, it contains essential amino acids and fatty acids for the body.

Important! The shelf life of kumys is no more than 3 days.

Beneficial features

The rich composition gives kumiss a lot of beneficial properties for the human body:

  • high content of vitamins and minerals helps strengthen the immune system;
  • easy digestibility of the product stimulates the digestive system, which also helps improve appetite;
  • natural lactic acid bacteria restore and heal the microflora of the gastrointestinal tract, which helps strengthen the immune system;
  • substances produced by lactic acid bacteria have an antimicrobial effect, which helps in the fight against many diseases (for example, tuberculosis).

By improving ongoing metabolism and replenishing the lack of vitamins and minerals, it has a stimulating effect, giving strength and vigor to the entire body.

For weight loss

Kumis is an excellent product for dieting. Its high nutritional value promotes rapid saturation, and its rich chemical composition saturates the body with vitamins and minerals.


 By accelerating metabolism, it allows the body to quickly rid itself of processed food without dehydration. Such properties are indispensable for people who control their weight and limit their diet to low-calorie foods.

Application

Kumis is a natural product, which is why it is used in various fields of activity. The rich chemical composition of the drink makes it possible to use it both in cooking and in cosmetology.

In cosmetology

The vitamins and minerals in kumiss have a beneficial effect on the skin, saturating it with essential substances.

This quality of the drink allows its external use as:


Important! Homemade cosmetology based on kumiss is not harmful - the natural product does not provoke allergic reactions.

In cooking

The use of kumys in cooking is varied - it is perfect as a base for any baked goods and casseroles; it also makes various marinades, sauces and cocktails well. Pancakes prepared using it are incredibly tasty and tender.

Ingredients for cooking:

  • kumiss - 1 tbsp.;
  • sparkling water - 1 tbsp.;
  • cream (10%) - 1 tbsp.;
  • - 2 pcs.;
  • wheat flour - 2 tbsp;
  • sugar - 1 tbsp. l.;
  • - 1 tsp;
  • - 1 pinch.

Pancake recipe:

  1. Mix all liquids in a bowl.
  2. Add sugar, baking powder and a pinch of salt to the resulting mixture and mix.
  3. Add eggs and flour to the mixture and mix thoroughly until the lumps are completely dissolved.
  4. Heat a frying pan greased with vegetable oil in which the pancakes will be baked.
  5. Fry each pancake until golden brown, then brush with butter.

 Based on the drink, the pancakes turn out thin and “openwork”. They are ready to eat as an independent dish, but are also suitable for further filling with various fillings.

All the beneficial properties of the drink are used for medicinal purposes, and this use is called kumiss therapy. The essence of it is to drink the drink on a schedule and in limited quantities.

Important! The high nutritional value of kumys during such therapy requires limiting the consumption of high-calorie foods to avoid additional weight gain.

This therapy at home consists of drinking the drink six times. It is necessary to start treatment with a small amount (50 ml) of kumis, gradually increasing the total volume to 2.5 liters per day.

It should be taken in small sips on an empty stomach. The drink should be consumed 1.5 hours after a meal and at least 1 hour before the next meal.
It is possible to carry out kumis therapy not only independently, but also in medical institutions. On the territory of Bashkiria there are sanatoriums that practice such therapy. The most popular are “Shafranovo” and “Yumatovo”.

There are some contraindications to the use of kumys:

  • acute forms of gastrointestinal tract diseases;
  • individual intolerance;
  • lactase deficiency;
  • children under 12 years of age (applies to high strength drinks).

Also, its excessive use can cause adverse reactions:

  • abdominal pain;
  • flatulence;
  • diarrhea.

How to cook at home

Despite the widespread use of kumys in cooking, its use in its natural form brings maximum benefits to the body. You won’t be able to get true kumys at home, but it’s quite possible to prepare a drink similar to it. For preparation you will need the following ingredients:

  • sour cow's or goat's milk - 2 l;
  • dry yeast - 3 g;
  • sugar or honey - 2 tbsp. l.

The entire cooking process is step-by-step:

  1. In a small amount of heated sour milk, it is necessary to dissolve yeast with sugar (or honey) to begin the fermentation process.
  2. When the yeast is activated, the mixture must be combined with the remaining sour milk, mixed thoroughly, poured into containers and left to ferment at room temperature.
  3. The appearance of bubbles will indicate active fermentation of the drink, after which the containers must be placed in the refrigerator to slow down the active process.
Video: preparing kumis at home The classic version of the drink is ready to drink. If you want to add strength to the drink, then you need to put the containers in the refrigerator 2-3 days after fermentation has started.

Kumis is a natural fermented milk product with a rich composition and high nutritional value. It perfectly quenches thirst and is able to replenish nutrients while following strict diets.

Did you know? The recipe for true kumys is mare's milk, sourdough and 1000 strokes of the cross.

It is also a medicinal drink that can fight many ailments. Some sanatoriums in Bashkiria provide treatment using it. It is unlikely that you will be able to find “live” kumiss in sales, but it is possible to prepare its likeness using cow’s milk even at home.

Animal engineering

Slinko V.G., Bereznitsky V.I.

Poltava State Agrarian Academy

Poltava, Ukraine

Petrushko N.P., Pron E.V., Donskikh T.V., Gerasimov V.I.

KOUMYS MAKING – PURPOSE AND TECHNOLOGY

Kumis, its chemical composition, value as a dietary and medicinal drink. Kumis made from mare's milk is called natural. It has the properties of a highly nutritious healthy and medicinal product, because it is rich in easily digestible proteins, fats, carbohydrates, vitamins and biologically active substances.

During the fermentation process, the chemical composition of mare's milkchanges. In koumiss, the sugar content is sharply reduced, lactic acid, carbon dioxide, alcohol, and aroma accumulatetic and other substances.

The total amount of dry matter in the milk of mares of different breeds ranges from 10 to 11.4%, in kumiss it is reduced to 6.8-8.6%; milk contains 6-7% sugar, and kumiss - from 1.4 to 4.4%. The calorie content of 1 liter of kumiss ranges from 300 to 400 kcal. Koumiss is rich in calcium, the content of which in 1 liter is from 70 to 150 mg. During alcoholic fermentation, yeast cells accumulate in kumiss in significant quantities, which gives it special value. It is known that yeast has long been used in medicine for furunculosis, exhaustion, purulent and long-term wounds, as well as for metabolic disorders, causing baths with insufficient amounts of proteins and B vitamins in food. Thus, everything that is known about the beneficial effects yeast on the human body can also be attributed to kumiss.

The nutritional and medicinal properties of kumiss are determined not only by its remarkable composition, but also by the content of profermentation products (lactic acid, alcohol, carbon dioxide).

Lactic acid stimulates appetite and improves digestion.

Vitamins C (ascorbic acid), B 1 (thiamine), B 2 (riboflavin), A, PP, E and others have a beneficial effect on metabolism in the body.

Technologies for the production of kumys on an industrial basis .

Technology for preparing kumys in industrial conditionsincludes the preparation of milk, the preparation of the starter, the ripening of kumys, its kneading, bottling, capping, carbonation, cooling and storage.

Mare's milk used for the production of kumis must be obtained from healthy animals under supervisionnium of veterinary workers. Milk should not have any foreign tastes or odors, contain toxic chemicals or pathogenicmicrobes, acidity - not higher than 7°T, density 30-33% areometers, fat content not lower than 1%. Before milking begins, the udder mares are thoroughly treated with warm water (not higher than 45°C), and then wipe with a dry towel. The milk goes to theprocessing in pair form, and if storage (transportation) is necessary, it must be cooled to a temperature not exceeding 10°C. Refrigeration units are used to cool milk. natural water sources (streams, wells, springs).

Kumis is prepared by fermenting mare's milk with special starter cultures consisting of lactic acid bacteria and milk yeast.

There are several ways to prepare starter cultures and koumiss. Industrial technology is considered simpler production of koumiss using pure cultures (lactic acid, Bulgarian bacillus and milk yeast). The essence of this technology is that fresh mare’s milk is filtered through a cotton or lavsan filter, cooled to a temperature of 30-35°C, and its acidity is determined (it should not be higher than 6°T) and placed in a thoroughly washed and disinfectedwooden tub (chilyak). Then the necessary ingredients are added there.quantity of sourdough heated to 32°C, after which everything is carefullyknead for 20 minutes. It is important that the acidity of the mixture was within 30-32°T. The maturation process continues 2-3 hours, while the acidity increases all the time. When the acidity reaches 75 0 T, the mixture is stirred again for 1 hour, poured into half-liter bottles and hermetically sealed with stoppers.

Table 1.

Quality requirements (OST 1461148-83 “Natural Kumis”)

Indicators

Characteristics of kumis

weak

average

strong

Consistency

Liquid, homogeneous, carbonated, slightly foaming

Taste and smell

Specific to natural koumiss, without extraneous tastes and odors not characteristic of a benign product, fermented milk, slightly yeasty, pinching, with a creamy aroma. Sweetish – for weak kumiss

Color

Milky white with a bluish tint

Total acidity, 0 T, within

70-80

81-100

101-120

Mass fraction of fat, %, less than

Mass fraction of alcohol, %, more than within limits

Density, g/cm 3, within

1,025-1,021

1,020-1,018

1,017-1,015

Titer of Escherichia coli bacteria, ml, not less than:

when selling to the public

when selling to medical institutions

Temperature upon leaving the factory, 0 C, no more

Pathogenic microorganisms, including salmonella

Not allowed

Koumiss in bottles is kept for 30-40 minutes at room temperature (20-22°), and then the bottles with koumiss areplaced in the refrigerator (temperature 6°C), where they are kept from 3 up to 24 hours. During this time, koumiss ripens, its acidity increasesup to 70-100°T, and the product is ready for use. When decreasing The temperature of kumys is up to 0-2°C, the process of its maturation lasts up to two days.

In Bashkiria, Kazakhstan, Kyrgyzstan, Buryatia, koumiss for Kvass is prepared in different ways. In Bashkiria, for example, primary Kumys starter is prepared from katyk (a national fermented milk product made from cow's milk), sometimes with the addition of a decoction of grain or sugar syrup. In Kazakhstan and Kyrgyzstan, for fermentation, in the fall, “kor” is left for storage - a protein deposit that appears on the walls of leather bags (tarsuks). or sab), in which kumys is prepared. Sabu with the "core" in the falldry well and store until spring. In the spring, mare's milk is poured into it in portions, the microflora is activated, and as a result This is where kumys fermentation develops.

Depending on the ripening time, kumys is divided into three types: weak - one-day, medium - two-day, strong - three days, counting from the end of technology gical process. In terms of organoleptic, physicochemical and microbiological indicators, natural koumiss must meet the requirements given in table. 1.

All-Russian Research Institute of Horse Breedingdeveloped a method for industrial canning of mare's milk by drying. At the same time, powdered milk does not lose its valuable qualities, and good kumiss can be made from it. This opens up wide opportunities for preparing kumis in various zones of the country and helps eliminate seasonality in its production.

To prepare kumiss, you need to have mare's milk and an active industrial starter (strong kumiss) with an acidity of 120-130°T.

The Laboratory of Productive Horse Breeding and Koumiss Making of BNIPTIZHK recommends preparing koumiss according to two schemes:

1. Accelerated maturation of koumiss mixture with one-time fermentation, without rejuvenation.

2. Long-term maturation of the koumiss mixture with repeated rejuvenation.

With accelerated ripening, kumys starter is added in such an amount that the acidity of the mixture is 50-60°T, and with prolonged ripening - 40-45°T.

The amount of starter added is determined by the formula:

A z = A m ∙(K s -K m): (K s -K s), where

A z - the amount of starter required;

A m - the amount of mare's milk;

Ks is the acidity of the mixture;

Kz - sourdough acidity;

K m - acidity of milk.

According to the first scheme, the resulting kumys mixture is kneaded for 60 minutes. The kneaded koumiss is poured into 0.5-liter glass bottles, sealed with a crown cap and left to self-carbonate for 20-30 minutes in the koumiss workshop, then placed in the refrigerator (+4-5°C). They are sent for sale at an acidity of 90-100° T.

According to the second scheme, a kumys mixture is prepared, which is kneaded for an hour and left to mature. After 2-3 hours, the kumys mixture is rejuvenated with the milk of the next milk yield and after repeated kneading for one hour and rest, kumys fermentation is activated, a lot of carbon dioxide is released, the surface of the mixture is covered with a uniform layer of tiny foam, the amount of which increases significantly when shaking; the characteristic noise of bursting gas bubbles is heard. The number of rejuvenations is carried out depending on the number of milkings. With each subsequent addition of milk, kumiss ferments more strongly and its quality improves.

Scheme for preparing kumys during long-term ripening

Koumiss is bottled only after the last rejuvenation and kneading. Kumis prepared according to this scheme, compared to the first one, has a better taste, a higher content of aromatic substances, and is more resistant to peroxidation during storage. Below is a diagram of the technological process for the production of kumys with long ripening.

The technological process includes the following operations: receiving milk, fermenting and kneading, ripening after each successive addition of milk (preferably in the same container), bottling, capping, cooling, self-carbonation, storage and transportation.

Depending on the degree of fermentation of mare's milk, kumiss is divided into three varieties: weak 75-90°T, medium 91-105°T and strong 106-120°T. Medium grade koumiss is most widely used by consumers.

Kumiss is a perishable product and therefore, although good in the workshop, it peroxidizes after a few hours if not stored correctly. Therefore, kumys must be transported in refrigerated vehicles, and the consumer must store it in the refrigerator. The guaranteed shelf life of koumiss at a temperature of 4-6°C is 48 hours from the moment of release from the koumiss workshop.

Gastronomic tourism in Kazakhstan “Preparation of the Kazakh drink - kumys.”

“And then the day came when kumiss leaped,



It’s not for nothing that the baybishe is reputed to be a generous housewife,


But the baybishe hesitates: she doesn’t count on rushing.”

Saken Saifullin. 1910 – 1913 “Koumiss on Zhailu.” Translation by A. Kafanov.

Tours around Kazakhstan from Astana.

The favorite drink of the Kazakhs has always been kumys, 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 sit for a day or two, often shaking it at this time with a special whorl - Pispec. The mares were milked five to six times a day. Kumis (kymyz) fermented milk drink made from fresh mare's milk.
Popularly known since ancient times. The shelf life of kumys is no more than 3 days. For future use, a starter is prepared - kor: mature kumiss 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 one. The top layer is drained, the bottom layer is filtered through cheesecloth and dried in the sun.
Dry starter culture is placed in a vessel and, covered with a lid, stored in a cool place until the next season. Prepared in 2 ways: industrial and folk. At dairy industry enterprises, milk is fermented with pure cultures of Bulgarian bacillus and yeast, kneading for 20 minutes. The sourdough acidity is 50 - 60" according to Turner.
The mixture of milk and starter is left for 1.0 - 1.5 hours to mature. Then knead again for 1 hour. In 15 - 20 minutes. Before the koumiss is ready, cool it to 17°C, pour it into bottles, seal it with a cork, and place it in a refrigerator with a temperature of 0 to 4°C.
The shelf life of kumys is no more than 3 days. Depending on the alcohol content and acidity, koumiss is distinguished into weak, medium and strong. Kumis is a homogeneous, pinching, foaming, white liquid with a specific fermented milk (slightly yeasty) taste, creamy aftertaste; acidity 81 - 100"T; density 1.020 - 1.018; contains up to 1.5% ethyl alcohol, temperature at release 6"C.
In Kazakhstan, the folk method of preparing kumys is more popular. For future use, a starter is prepared - kor: mature kumiss 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 one.
The top layer is drained, the bottom layer is filtered through cheesecloth and dried in the sun. Dry starter culture is placed in a vessel and, covered 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, and mixed.
The mixture is left for a day in a warm place, stirring occasionally. The finished starter is used only once to obtain the 1st batch of kumiss: subsequently, new mature kumiss serves as the starter.
They make a sabu - a bag from the skin of an adult, well-fed horse with a capacity of 100 - 150 liters; the skin, having previously shaved the wool from it, is kept in a strong solution of table salt, pulled out and smoked with meadowsweet or birch smoke and a bag is sewn from it. The finished subwoofer is used only for 1 season. To prepare kumys, fill 1/4 - 1/2 of the saba with fresh milk with sourdough and leave overnight.
The next morning, add a portion of fresh milk to it and mix thoroughly. After waiting for 10 - 15 hours, fresh milk is added again to the full volume and kneaded thoroughly. After a day, kumys is ready to eat. The more often you knead, the tastier the kumiss. Once every 10-15 days, the saba is freed from kumiss, thoroughly washed with water, dried, rinsed with cow's milk and smoked.
Saba is ready for use again. Hundreds of tons of kumys are harvested in the republic every year. Kumis is used to treat pulmonary and gastrointestinal diseases. In the coming years, 15 kumys production complexes will be built in the republic. Kumis and fresh mare’s milk, unlike cow’s milk, are rich in sugar and vitamin C.
Currently, there is a tendency for the production of kumys to increase with a decrease in the number of 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 kumis.” In London, a liter of kumys costs several dollars.
In Germany, mare's milk is used in the perfume and cosmetics industry.
Today in Kazakhstan (September 2001) there are 200,000 working horses. Koumiss is used for medicinal purposes; the medicinal and nutritional value of this drink is determined by the content of easily digestible proteins (albumin), vitamins and minerals, ethyl alcohol, antibiotics produced by starter microorganisms, the balance of amino acids, and the specific composition of fat.
Kumis has long been used in Kazakhstan for medicinal purposes, for exhaustion, anemia, scurvy, rickets, digestive disorders, neurasthenia, and also for pulmonary tuberculosis. The first kumis treatment sanatorium was opened in 1856 in Samara. Kymys enhances gastrointestinal peristalsis, juice secretion, blood formation, activates gastric juice, stimulates bile formation and excretion, suppresses the growth of pathogenic microbes in the intestines.

Kumis in Zhailau.

And then the day came when kumiss leaped,
When young and old crowded together in the Bai yurt,
The drink bubbles in the wineskins with a cheerful clink,
The bai called all the farm laborers to his place today.

It’s not for nothing that the baybishe is reputed to be a generous housewife,
She will pour kumiss into large bowls,
And the scent of the steppes will spread around,
But the baybishe hesitates: she doesn’t count on rushing.

0 god! The bowls have such a colorful pattern,
What a poor man is afraid to touch with his hand!
And the baybishe is good: know he treats to his heart’s content,
And no one wants to go home.

All the shoes have been taken off and, full of joy,
They sit as if invited to rest.
But bai starts talking about business -
Like, it’s time to take out the herds for grazing.

Forget, poor people, about this well-fed day,
Tomorrow you will be asked twice for everything.