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According to legend, the steppe Amazons did not breastfeed their children. According to the ancient Greeks, their babies ate koumiss – mare’s milk. Homer wrote about the tribes that inhabited the territory from the Black Sea to Mongolia and fed on the milk of mares. To the Greeks, such stories seemed surprising, but they were interested in a drink made from milk containing alcohol. Today, koumiss (or, as the Mongols call it, airag) has not lost its popularity either among the inhabitants of the Caucasus or among researchers who continue to study the properties of this amazing drink. For residents of Turkmenistan, Kazakhstan, Uzbekistan, Mongolia and other Asians, airag is a product of the national cuisine.
A drink with a thousand years of history
Researchers of the past believe that koumiss, along with kvass, beer and mead (fermented honey), is one of the oldest low-alcohol drinks known to mankind. And linguists, having analyzed the origin of the name of the drink, suggested that it arose more than 5000 years ago, around the time when the nomads domesticated the first horses.
Fats from mare’s milk have been found in ancient burials. One of these belongs to the time of the Botai culture, which existed on the territory of modern Kazakhstan around 3500 BC. e. Archaeologists believe that it was here that people lived, who were among the first to tame a wild horse. The remains of koumiss, as well as utensils for whipping the drink, have been found more than once in Scythian burial mounds, as well as in ancient burials in Russia.
Horse milk is nutritious, but because of its high lactose content, raw mare’s milk is a powerful laxative. Therefore, the ancient nomads, before giving this drink to children, succumbed to its fermentation. During fermentation, the product was stirred or whipped like butter.
In the process, ethanol is produced in milk, as a result of which koumiss turns into a low-alcohol drink with a high content of vitamins and calories.
However, the Scythians preferred a stronger alcoholic drink. They found that if you freeze koumiss, extract ice crystals from it and defrost it, you get a more intoxicating drink. They repeated this procedure until the drink reached the desired level of alcohol. Today, traditional distillation is used to increase the percentage of alcohol. They say that after 6 times distillation of koumiss, a 30-degree drink is obtained, reminiscent of vodka.
In the records of the Greek historian Herodotus, there is a mention of how the Scythians poured mare’s milk into deep wooden barrels and, stirring, succumbed to fermentation. Smaller portions were fermented in small leather bags. In Central Asia, for example, there was a tradition to hang these bags near the entrance to the house, so that everyone who came in could shake the bag of koumiss and speed up fermentation. The Flemish monk-traveler Willem Rubruck in 1250 also described the process of how mare’s milk begins to ferment, bubbling like new wine. The monk even ventured to try an unusual drink, but found it very caustic and too intoxicating.
What is koumiss
As already noted, koumiss is a fermented dairy product made from mare’s milk. Produced from sourdough, which makes it similar to kefir, but has a higher alcohol content (although the portions are actually small), as well as some other features.
First of all, mare’s milk is characterized by a high content of glucose. The concentration of sugars in this product is significantly higher than in cow’s or goat’s milk. Also, there is much more lactose in koumiss than in the milk of other animals. When compared with cow, this figure is almost 40 percent higher. But unlike other types of milk, mare is mainly consumed in a fermented form. Although, again, it differs markedly from kefir and other well-known fermented milk products.
By the way, technically, koumiss is more like wine, since fermentation proceeds not due to starches (as in kefir), but due to sugars. Some compare this drink with beer. As for the taste, koumiss has a sour taste with a mild taste of alcohol.
What is useful koumiss
The Mongol warriors revered koumiss as a product from which they drew their strength. And as history shows, this is not fiction. The Mongols really were distinguished by increased immunity, they rarely got sick.
Warriors received large portions of easily digestible protein from koumiss, from which, in combination with large reserves of calcium, folic acid and other nutritional components, they received energy and “building material” for impressive muscles.
This drink, consisting of lactic acid bacteria, yeast and a small amount of natural alcohol, is called a live or longevity drink. And there is every reason for this. Scientists have proven that this product has a number of useful and even healing properties.
Today, scientists can say for sure that the composition of this drink is indeed delicious. The high concentration of vitamin B12, magnesium, folic acid, antioxidants make it a perfect food. And the beneficial bacteria contained in it improve the process of digestion of food, restore the intestinal microflora.
Kumis is a source of low molecular weight unsaturated fatty acids, including linoleic and linolenic acids, which are considered indispensable for humans. In addition, this drink contains useful salts of calcium and phosphorus. As for vitamins, there are almost 10 times more of them in mare’s milk than in cow’s.
1 liter of koumiss contains:
- 200 mcg of vitamin B1;
- 375 mg of vitamin B2;
- 256 µg folic acid;
- 2 mg pantothenic acid.
In addition, koumiss is a rich source of vitamins A, E, C, biotin and nicotinic acid.
And one more interesting feature of koumiss: the useful substances contained in the product are absorbed almost completely (almost 95%). In addition, the components contained in this fermented milk drink significantly increase the digestibility of proteins, fats and other nutrients from other foods.
Role in the body
In Mongolian tradition, white is a sacred color that symbolizes happiness, prosperity and high social status. The Mongols also attribute sacred extraordinary abilities to all white things and products. And koumiss is no exception in this regard. Although, considering how useful this marvelous drink is for a person, there is nothing strange that it is sacred for the Mongols. For a day, adult Mongols can drink about 3 liters of drink, for children, given the slight intoxicating effect, daily portions are limited to 1 liter of drink.
Digestion
It has been proven for centuries that koumiss contributes to the normalization of the gastrointestinal tract. Probiotics are indispensable substances for normal digestion. All types of fermented milk products, including koumiss, contain these substances. Probiotics protect the body from harmful bacteria, promote the development of healthy microflora, and prevent indigestion and gastrointestinal disorders. Useful bacteria contained in koumiss easily restore the balance of intestinal microflora. In addition, it is known that mare’s milk is an effective medicine for the treatment of duodenal ulcers, typhoid fever and other similar diseases.
Protection against cancer
Regular consumption of this drink reduces the risk of cancer. Several studies have shown that probiotics, which are part of koumiss, kill cancer cells and slow down the growth of malignant tumors. However, so far, scientists have confirmed this effect only in laboratory animals. Mice with breast cancer, after “treatment” with koumiss, fully recovered from the disease. In addition, scientists noticed that the animals had a stronger immune system, making the fight against cancer more successful.
Purification and protection for the body
Koumiss is a powerful detoxifier.
Lactic acid, which is included in the drink, is able to neutralize mutagens that cause DNA regeneration. This substance protects the body from all types of fungi, viruses and bacteria, and also cleanses the body of toxins.
Also, koumiss is used to fight bacteria. In particular, the effectiveness of this product in the treatment of tuberculosis, Escherichia coli and other viral diseases has been proven. Interestingly, this unique drink contains natural antibiotics that protect the body from harmful bacilli.
Strong immunity
Scientists have proven that, like vitamin C, lactobacilli are able to protect the body from colds and flu. Studies conducted with the participation of animals have proven that probiotics from koumiss significantly increase the body’s defenses, as well as restore immunity after prolonged use of antibiotics.
Strong bones
Kumis is an important source of calcium. And even children know that the strength and health of bone tissue, joints and teeth depend on this mineral. In addition, calcium obtained from this fermented milk product contributes to the adequate flow of many processes in the body.
Other useful properties of koumiss:
- increases hemoglobin level;
- effective in the treatment of atherosclerosis and hypertension in the early stages;
- strengthens the nervous system;
- prevents depression and insomnia;
- stimulates blood circulation;
- acts on the body warming;
- contributes to the rejuvenation of the body.
The tradition of koumiss treatment
In the 1800th century, in the southeast of Russia, koumiss was used as a remedy for anemia, tuberculosis, chronic lung diseases, gynecological and skin ailments. In the second half of the 16s, XNUMX sanatoriums were opened in Russia, the treatment programs of which included the regular consumption of koumiss. By the way, members of the imperial family, Maxim Gorky, Leo Tolstoy, liked to improve their health in such institutions. It is said that even a member of the British Parliament visited one of these sanatoriums during his visit to Central Asia.
But since traditional koumiss remains fresh for no more than 3 days, the possibility of “koumiss therapy” was limited to the milking period of mares, that is, in spring and summer, when mares give birth. To somehow solve this problem, a method was developed for the production of pasteurized koumiss. Such a product is available throughout the whole year, and export deliveries have also become possible.
By the way, one of the first customers of mare’s milk from Asia were porters who, among other things, use this valuable product as a cosmetic component.
Caveats
Kumis is used to treat and prevent many diseases. In particular, this product has a positive effect on the health of people with tuberculosis, typhoid fever, neurasthenia and other diseases of the nervous system, with digestive disorders, cardio disorders. However, the use of the drink is contraindicated during the period of exacerbation of these diseases, as well as for people with hypersensitivity to the components.
It is also undesirable to engage in “koumiss therapy” without prior consultation with a doctor, especially if there are chronic diseases. To achieve a therapeutic effect from taking koumiss, you will need to consume from 500 to 1000 ml of the drink daily.
Modern koumiss
In some European regions, people have learned to produce, so to speak, artificial koumiss. In large plastic or wooden barrels, cow’s milk is fermented, adding yeast and beneficial bacteria to it. Meanwhile, this drink is very different from natural koumiss. Real koumiss is made in the process of fermentation exclusively of mare’s milk, to which a mixture of Bulgarian and acidophilic lactic acid bacteria, as well as yeast is added.
In order to collect the required amount of raw materials, mares are milked 4-6 times a day, since they give very little milk for one milking. A herd of 600 horses per day can produce no more than 100 liters of koumiss. Milking mares is very different from milking cows. Firstly, a foal must be allowed to the mare for a few seconds. And only after that you can count on milk yield. Secondly, the whole process of milking mares lasts no more than 20 seconds. So without sleight of hand, you can’t even dream of koumiss. Thirdly, milking a mare is considered not only a difficult, but sometimes dangerous procedure.
The milk is then poured into a wooden barrel. As a starter, a little ready-made koumiss from the previous batch is used. As a result of fermentation, easily digestible protein substances are formed, lactose is converted into lactic acid, ethyl alcohol, carbon dioxide and other components. Thus, a highly nutritious and easily digestible product with a pleasant taste and aroma is obtained. Then the finished mixture can be bottled and sent to a warm place to ripen the drink.
Depending on the ripening time, koumiss happens:
- weak – matures for about 5-6 hours, contains up to 1 percent alcohol, tastes and looks like milk diluted with water;
- medium – ripens 1-2 days, contains up to 1,75% alcohol, tastes sour, pinching, resembles an emulsion in consistency;
- strong – withstand 3 days, alcohol content – 4-4,5%, more liquid and sour drink with unstable foam.
Kumis is called a living drink for a reason. In the process of fermentation, wonderful metamorphoses occur with mare’s milk: the physicochemical properties, biochemical composition and even the structure of milk change.
Experts agree that the correct intestinal microflora is the key to the health of the whole organism. But is this knowledge a modern discovery? Digging back in history, it becomes clear that fermented foods high in probiotics have been used by humans for thousands of years. It is difficult to say what exactly the ancient nomads knew about the beneficial properties of koumiss. But the fact that they considered it the best product for themselves and their children is a fact.