Kumis: A Traditional Fermented Dairy Drink from Central Asia
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Kumis: A Traditional Fermented Dairy Drink from Central Asia
Kumis is a fermented dairy product that is traditionally made from mare’s milk or donkey milk. It is a popular drink among the peoples of Central Asia, especially those of Turkic and Mongol origin. Kumis has a slightly sour taste and a mild alcohol content.
History of Kumis
Kumis has a long history that dates back to the ancient times. It
was consumed by the nomadic tribes of the Asian steppes, such as the Scythians,
the Huns, the Turks, the Mongols, and the Khitans.Kumis was also known as
cosmos by the 13th-century traveler William of Rubruck, who described its
preparation and consumption among the Mongols. Kumis was considered a sacred
drink that was used for ritual purposes, as well as a nourishing and medicinal
beverage.
Production of Kumis
Kumis is produced by fermenting mare’s milk or donkey milk with a
liquid starter culture, which contains various bacteria and yeast. The
fermentation process converts the lactose (milk sugar) into lactic acid and
alcohol, giving kumis its characteristic sourness and fizziness. Kumis is
usually stored in animal skin containers, such as horsehide or goatskin, and
stirred or shaken periodically to maintain the fermentation. Kumis can also be
made from cow’s milk, but it requires additional fortification with sugar or
whey to approximate the composition of mare’s milk.
Health Benefits of Kumis
Kumis has many health benefits, as it is rich in vitamins, minerals, antibiotics, and probiotics. Kumis can help improve digestion, metabolism, immunity, and cardiovascular health. Kumis can also treat various conditions, such as anemia, tuberculosis, ulcers, and allergies. Kumis is usually consumed before meals, as it stimulates the appetite and prepares the stomach for food. Kumis is also a refreshing and energizing drink that can quench thirst and relieve fatigue.
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