Koumiss from mare's milk recipe. Koumiss at home: making a healthy drink at home
The best summer drink to quench your thirst is koumiss made from goat's milk. It not only refreshes, but also brings a lot of useful substances to the body along with a sweet and sour pleasant taste.
How to cook koumiss from goat milk at home
- Servings: 4
- Cooking time: 24 minutes
Cooking koumiss at home is very simple. The main thing is to choose fresh products and know the exact manufacturing technique. For a drink you will need:
- low-fat goat milk - 1 l;
- bottled water - 200 ml;
- honey - 3 tsp;
- natural yogurt - 2 tbsp. l.;
- pressed raw yeast - 5 g.
Since koumiss will turn out to be truly tasty only with the use of natural products, goat milk should be bought not in supermarkets, but in the market. And go there in the morning.
Bottled water should be clean and fresh, and kefir can be used instead of yogurt.
Koumiss from goat milk: recipe
The first step to making this wonderful drink is to fill a pot with goat's milk. After boiling: add water and add honey. The resulting liquid should cool, and only when it reaches room temperature can you continue cooking.
Kefir (or yogurt) is poured into the pan. After you need to close the lid and, wrapping in a warm towel, put in a warm place for several hours. Usually three or four is enough.
After the souring process of milk has been carried out, it must be beaten well using a whisk and strained with gauze into any suitable container.
Next, you can start adding yeast, only be sure to dilute it in water until it becomes thick (like sour cream). A pinch of sugar is also recommended for all ingredients. The finished liquid must be thoroughly mixed, poured into small bottles and closed with caps.
Leaving everything for 30 minutes, the process of decomposition of organic substances (fermentation) will begin in the containers. Noticing this, you must urgently put the bottles either in ice water or in the refrigerator. And only after 24 hours you can get them out and drink. At the same time, the lids must be opened very carefully, since there is a possibility that the koumiss can "clog with a fountain." This often happens when you open a soda.
Useful information about the drink
It is best to drink koumiss immediately after a day after fermentation, because the longer it is stored, the stronger it becomes, transforming into weak alcohol. That is why it is divided into three types:
1. The first is considered weak. It is stored no more than 5-6 hours.
2. Koumiss, stored for 1 to 2 days, is already of medium strength.
3. Storage from 3 days implies alcohol.
In addition, it is possible to engage in the preparation of pancakes, pancakes, pies or cookies based on it, which only increases the benefits of the product.
I don't think anyone will take it on. Well, what if ... Then our circle of advice is as follows.
To cook koumiss at home, you need to take 1 liter of sour milk, acidophilus, kefir or good curdled milk with a creamy clot, add 1 cup of boiled tepid water and 2-3 tbsp.
spoons of sugar or honey. “Rejuvenated”, that is, activated, yeast is also added here in the amount of 2-3 g of dry or 3-5 g of pressed baker's yeast, which must be soaked in boiled sweetened water for 2 hours before that so that they ferment vigorously.
Stir all this, strain through cheesecloth and pour into thick-walled bottles or decanters and cork the dishes with corks. After that, the drink is allowed to stand for 0.5-1 hour at room temperature until fermentation begins, which is recognized by the formation of foam. After that, bottles with koumiss are placed in cold water for slow fermentation at a temperature of 12-15 ° C, as a result of which the drink is enriched with alcohol and carbon dioxide. You need to store koumiss in the refrigerator. Uncork only when chilled.
Well, if there is no yogurt, what then?
Make your own with fresh whole or skimmed (skimmed) milk. Eco is an incomprehensible thing... For the preparation of koumiss, it is better to use skimmed milk, since fat during fermentation of milk can clump into lumps of butter, which spoils the taste of the drink when consumed chilled.
Dairy shops in many cities sell kefir starter culture, and pharmacies sell dry bacterial starter cultures for curdled milk and sour cream; they are very good for making curdled milk. About how to prepare yogurt with their help, it is written above, and, in addition, instructions for their use are usually attached to dry sourdough.
When preparing koumiss from cow's milk, one should remember the following basic rule: it is impossible to add both lactic ferment and yeast to fresh milk at the same time. Otherwise, the koumiss will be spoiled, because the whey will separate and the curd will fall out. You must first ferment the milk, and then add yeast to the yogurt.
For the same reason, it is impossible to use old koumiss for fermenting milk, which contains both lactic acid bacteria and yeast; such koumiss can only be used later - instead of yeast, to induce or accelerate alcoholic fermentation.
When koumiss is prepared from ready-made yogurt, then strong old koumiss can be added to yogurt instead of yeast, if the old koumiss contains a lot of them - it smells strongly of yeast.
Kumis is good for health; at the same time, the production of koumiss in factories, in canteens and at home is of great national economic importance, as it allows the use of huge resources of valuable food raw materials for nutrition - skim milk containing animal proteins, vitamins and minerals, which are very necessary for the body of food components .
From correspondence:
Leo Tolstoy - Sofya Andreevna
“..I get up at 6, at 7 o’clock, drink koumiss, go for the winter, koumiss live there, talk to them, come, drink tea with Styopa, then read a little, walk around the steppe in one shirt, drink koumiss all the time, eat a piece of roast lamb, and either we go hunting, or we go, and in the evening, almost in the dark, we go to bed.
“I get up very early, often at 5 1/2 (Styopa sleeps until 10).
I drink tea with milk, 3 cups, I walk near the wagons, I watch the herds returning from the mountains, which is very beautiful - 1000 horses, all in different groups with foals. Then I drink koumiss, and the most ordinary walk is wintering, that is, the village.
“..Our life is still. Styopa goes hunting, killed a duck and a khan's tura, I have not been completely healthy for several days; side and stomach or liver, as always, but all this is weaker with koumiss.
“...Kumiss is an amazing drink. There were about 10 sick people of the most heterogeneous nature here, and all of them positively recovered, except for one priest, who is traveling today and will hardly live until winter. He arrived dying.
July 25, 1881. Farm on Moche (river) “... For several nights I slept badly from the heat in the rooms, especially with koumiss. Now he began to sleep on the balcony upstairs, and wonderfully Babai, the sentry who was on the melons, guards the house and rides on the old gelding, Tursuk, for flour. This is the sweetest 70-year-old child of nature. He sings Tatar songs in a thin voice all night and drums in tune on an old bucket ...
I am morally, thank God, still the same as I was - a little dumber; but physically, it seems to be stronger and more mobile.
P.S. Exotic for Russians. In many eastern and Arab countries, camel milk is the most popular. The camel in the Holy Quran is singled out as a special perfect animal, and the word itself in Arabic is the same root as the word "beauty". Camel milk reaches a fat content of 8%. They not only drink it, but also get shubat from it, gatyg - sour milk, kaymak - cream, kyasmig - cottage cheese, ayran - yogurt, cheese. Unlike cows, which live up to 20 years, a camel lives 30 years or more.
In India, Indonesia, Egypt, Azerbaijan, Armenia, buffalo milk is traditionally consumed. Fermented milk products are also prepared from it: cream, sour cream, cottage cheese, yogurt. The famous Italian mozzarella cheese is made from the milk of black buffaloes. Buffalo milk contains a fairly large amount of fat, protein, calcium, phosphorus, various vitamins, and it is quite tasty.
But the most valuable and useful milk of donkeys. Donkey milk proteins are an excellent stimulant for the synthesis of collagen, which is the structural basis of the skin. Elite cosmetics basically contain donkey milk.
Milk... from rabbits. One inventor lives in Ulyanovsk, who realized this idea. He started a small rabbit farm in his country house, having learned that lop-eared not only have valuable fur and tender meat, but also incredibly healthy, thick and tasty milk. In cow's milk, 3.5% fat, and in rabbit - as much as 15. And there are no many useful substances in it.
Now Yuri Shmakov, a former aviator and now a teacher at the Aviation Institute, has 10 rabbits. You won’t get much from an eared “cow” - no more than a glass. But this is enough for the family. Thanks to this wonderful drug, the daughter and grandchildren do not get sick for a whole year, and the “farmer” himself cured himself of prostate adenoma.
He plans to design a milking machine and put dairy rabbit breeding on stream. And now she is preparing a cup of milk from the best rabbit for Putin. Perhaps the prime minister will taste it, and Shmakov's idea will be of interest at the state level.
L.N. GOLUBEV
Krymsk, Krasnodar Territory
Koumiss is a sour-milk diet drink made from mare's milk. But you can use both cow's and goat's milk. Koumiss was made in ancient times by nomads. It was the favorite drink of many nomadic tribes and was compared to white wine.
Koumiss can be weak (it is bottled earlier than a day after fermentation), medium (daily koumiss) or old (a week or more after preparation).
Cooking koumiss
There are several ways to prepare the drink, but first you should prepare fermented sourdough, which is mixed with mares' milk and allowed to stand. The Bashkirs use sour cow's milk as a fermenter to obtain the first koumiss. After preparing the first koumiss, strong koumiss serves as a starter for the next.
To prepare this fermented milk drink, one part of the sourdough is taken and mixed with fresh fresh milk (five parts). The resulting mixture is shaken for several minutes and then left to ferment for three to four hours. After this time, the first signs of fermentation begin to appear: small bubbles that appear on the surface of the future drink.
Then 4-5 parts of fresh milk are added to the mixture and after shaking, leave for seven to eight hours. Then again add four to five parts of fresh milk and shake well. After the second addition of fresh milk to the mixture, after three to four hours, weak koumiss is ready. It has a sour and pleasant taste.
To prepare medium koumiss, which is the most consumed, strong koumiss is diluted with fresh milk. Such rejuvenation is done two to three times a day.
When alcoholic fermentation begins, the drink is bottled and corked.
And another recipe...
1 liter of skimmed milk, 1 glass of pure water, 3 teaspoons of granulated sugar or honey, 2 tablespoons of yogurt (no additives) or kefir, 4-5 g of pressed bread yeast.
boiled milk mix with water, add sugar or honey and cool to 18-20 degrees. Add kefir to the milk mixture, cover the dishes with a lid, wrap and put in a warm place for several hours.
After the mixture turns into sour milk, it must be whipped to a liquid state, and the larger protein flakes are filtered through cheesecloth. For the formation of alcohol and carbon dioxide, add yeast (previously dilute them with warm water to the density of sour cream, add a pinch of granulated sugar). Stir and pour into bottles, seal tightly and let stand for 20-30 minutes.
During this time, carbon dioxide is formed in the yeast. This can be seen by the "boiling" of koumiss in bottles. Bottles should not be filled to the neck. As soon as the "boil" begins, put the bottles in ice water or in the refrigerator. When koumiss “calms down”, it can be served at the table. It must be remembered that koumiss must be opened carefully, without shaking.
Koumiss is a product of mixed alcoholic lactic acid fermentation of mare's milk. As a result of the decomposition of milk sugar, it accumulates up to 3.5% ethyl alcohol, about 1% lactic acid, as well as a significant amount of carbon dioxide, volatile acids, aromatic substances, enzymes, etc.
The composition of volatile acids and aromatic substances in koumiss is still poorly understood. It has been established that diacetyl and acetoin are generally absent in koumiss. Their appearance is a sign of spoilage, while the content of diacetyl and acetoin in fermented milk products of cow's milk is considered as an indicator of their high quality and aromaticity.
Koumiss fermentation always accompanied by enzymatic hydrolysis of milk proteins and their translation into more digestible compounds. In the process of koumiss fermentation, there is a significant increase in the amount of proteose peptones and free amino acids.
A profound change in protein substances in koumiss is associated both with the specifics of koumiss microflora and with a high content of a number of transamination enzymes. Their content in the process of koumiss fermentation increases by 2-3 times, reaching a maximum in koumiss of medium strength.
Mare's milk fat does not enter into any reactions in the process of koumiss fermentation, but the fat globules undergo further grinding. Therefore, they are easily retained in an emulsified state and are more easily absorbed by the body. During koumiss fermentation, the initial content of vitamins is either completely preserved or slightly changed.
Koumiss starter cultures. As an everyday koumiss starter, a part of freshly prepared strong koumiss is used (in the active phase of fermentation). Such a starter, rejuvenated several times daily with fresh raw mare's milk, retains its activity for months and even years (with year-round production).
With seasonal koumiss production, it is important to get a full-fledged primary starter at the beginning of the season. Since autumn, Kazakhs and Kyrgyz usually leave “kor” for storage - a protein residue that appears on the walls of leather bags in which koumiss is cooked.
Sabu, together with the coming autumn, is dried and stored until spring; in the spring, mare's milk is poured into it in portions, the microflora is activated, and as a result, full-fledged koumiss fermentation develops. Experiments have shown that dry sourdough "kor" is well preserved for three years.
In areas where koumiss is cooked not in leather bags, but in wooden tubs, liquid sourdough (bottled koumiss) is sometimes left for winter storage. In the spring, such a leaven can be activated and normal koumiss can be obtained.
On seasonal koumiss farms in Bashkiria a widely used method of preparing primary koumiss sourdough using katyk (a national fermented milk product made from cow's milk), often with the addition of grain decoction or sugar syrup. Katyk is specially prepared, kept until signs of alcoholic fermentation appear, and then mare's milk is added to it in small doses several times a day and everything is mixed well.
As katyk is replaced by mare's milk, the katyk microflora is gradually rebuilt into koumiss, and after 5-10 days a full-fledged koumiss sourdough is formed. Only in Bashkiria, about 15 different recipes for preparing koumiss sourdough using katyk have been identified.
There are two ways of preparing koumiss: the first is indigenous, folk, when koumiss is kept in chilyaks for 2-3 days, and the second is modern, with accelerated maturation, adopted in a number of koumiss clinics.
According to the first method, milk is fermented with relatively small doses of ferment (15-20%) and an initial koumiss mixture with a lower acidity (from 30 to 40 ° T) is obtained. With an increase in acidity to 60-70 ° T, the mixture is again rejuvenated with a new portion of fresh milk and kneaded for 10-15 minutes.
During the first day, koumiss is rejuvenated up to 3-4 times, and fermentation all the time proceeds at low acidity. At the end of the day, 3-4 hours after the last addition of milk, when a period of more rapid fermentation sets in, koumiss is kneaded for 50-60 minutes and left alone until the morning. In the morning, one-day koumiss is ready.
Part of it is used to ferment new portions of milk, and some is rejuvenated again with small portions of milk in order to maintain active fermentation on the second day, but at a higher acidity.
The two-day-old koumiss, which is already considered suitable for consumption, is poured into barrels, rejuvenated again, and on the third day they get a completely fermented three-day, vigorous koumiss, which is highly valued by indigenous koumiss makers.
With the transition to the production of bottled koumiss, the fermentation period in chilyak was gradually shortened.. First, two-day koumiss was bottled, later - one-day, and recently koumiss is used without any rejuvenation: a koumiss mixture is prepared in chilyak from 40-50% koumiss sourdough and 50-60% milk. The initial acidity immediately reaches 60-70 ° T.
This mixture is kneaded for 40-60 minutes and bottled. In sealed bottles, koumiss is left for another 2-3 hours in the koumiss workshop to continue fermentation, and then sent to the glacier, where fermentation slows down at low temperatures. The strength of koumiss is estimated by titratable acidity: at 70-90 ° T it is considered weak, at 100-110 ° T medium, and at higher acidity it is strong.
Koumiss, prepared from the same raw material and the same starter, but by different methods, is not the same in composition, taste and aroma.
It should be borne in mind that koumiss, in which milk sugar is not completely fermented, can easily peroxide: fermentation in it continues in the refrigerator. Even weak koumiss later becomes more acidic, but with a lower content of other fermentation products. In koumiss with long maturation, fermentation processes proceed more deeply, there are always more proteose peptones of free amino acids and other derivatives in it, but it is less saturated with gas.
To increase the ripening time of koumiss in chilyak the acidity of the initial mixture is brought to no more than 40-50 ° T, and fermentation is carried out at a temperature of 24-26 °. At higher temperatures, acidity builds up faster and yeast development slows down.
A great influence on the quality of koumiss is provided by regular and sufficiently long kneading, which contributes not only to the uniform distribution of sourdough and milk and the breaking of protein flakes into fine particles, but also to the enhancement of enzymatic processes, as a result of which the quality of koumiss improves, including its aroma.
It is better to knead koumiss as follows: the initial mixture - for 10 minutes, then 1-2 minutes for an hour every 10-15 minutes; then the koumiss is left alone for 2-4 hours, and when it starts to rise, another 40-60-minute kneading is carried out, after which the koumiss is bottled and corked.
Linden chilyaks are considered the best for making koumiss; chilyaks made from oak and birch staves are also suitable. Kneading koumiss, bottling it, capping bottles and washing them on koumiss farms is easy to mechanize.
Chilyaks and tubs, in which koumiss is fermented, are washed at least every 3 days, steamed with live steam and dried in the sun. The bottles are soaked in a solution of soda ash (0.7-1.2%) at a temperature of 45-50 °, then washed in this solution and rinsed with warm and cold water. For cooling and storage of koumiss, chambers with compressor cooling are arranged or ordinary ice is frozen.
It is called a life-giving drink. And no wonder - in the hot steppe of Central Asia, koumiss brings coolness and cheerfulness. It quenches thirst, refreshes and gives strength. Although there is also koumiss made from cow or goat milk, the classic koumiss is made from mare's milk.
Why is it useful?
Kumis is a source of unsaturated low molecular weight fatty acids, including essential linoleic and linolenic acids.
There are also antibiotic substances in koumiss, they strengthen the immune system, help fight viruses. It has been proven that antibiotics from koumiss even affect the microbes that cause tuberculosis. Therefore, in the past, it was koumiss that was used to combat this disease.
Kumis has a beneficial effect on the nervous system.
And koumiss rejuvenates the skin. Based on it, nourishing face masks are made.
How is koumiss made?
Mare's milk is fermented with a special koumiss sourdough from yeast and a mixture of Bulgarian and acidophilic lactobacilli.
I must say that mare's milk is collected much more difficult than cow's or goat's. The mare is milked 4-6 times a day, and this must be done very quickly, the milkmaid has no more than half a minute to collect the milk. One mare gives about 5 liters of milk per day.
Then the milk is poured into a clean wooden deck to rid the milk of excess odors. Leaven from old koumiss is added and kneading begins - for an hour at a temperature of 18-20 ° C. After kneading, pour into clean glass bottles and leave. The milk starts to ferment. Moreover, the method of its fermentation is unique: there is quite a lot of milk sugar in mare's milk, so koumiss is a product of alcohol, yeast and. As a result, the protein breaks down into easily digestible substances: peptones, albumins, polypeptides. And milk sugar is converted into lactic acid, ethyl alcohol, carbon dioxide and a number of aromatic substances. That is why koumiss is so nutritious and healthy.
In order for the milk to ferment more intensively, the bottles are periodically shaken.
How many degrees are in koumiss?
It depends on the fermentation time. Weak koumiss, with a strength of 1 °, ferments 5-6 hours after fermentation, medium (2 °) - a day or two, and the strongest, 4-5 °, ripens for about 3 days. You can easily get drunk on it.
What does it taste like?
Mare's milk is easy to distinguish from other types of milk. It has a specific smell, it is bluish and very sweet. Therefore, koumiss turns out to be sweetish-sour, slightly tingling on the tongue and very fresh.
How do they drink it?
Usually just before a meal or an hour and a half after it. They drink koumiss throughout the day, but before dinner they stop at least an hour before. Since it has diuretic and stimulating properties.
In the countries of Central Asia, ancient traditions associated with the use of koumiss have been preserved to this day. For example, freshly prepared koumiss is the first to be tried by the most respected and oldest member of the family. And koumiss is never drunk alone. Only in the circle of relatives and friends. You can not spill koumiss on the ground or pour unfinished koumiss from a cup - you must definitely drink it up.
Is it possible to cook koumiss at home?
Only if you have fresh mare's milk and a special koumiss sourdough on hand ... Otherwise, you cannot cook real koumiss at home. But a similar drink is made from. It also turns out to be invigorating and tasty, although not as healthy as classic koumiss.
1 liter of sour milk (yogurt or kefir)
1 cup boiled water + ¼ cup yeast water
2 tbsp. l. honey
2 tsp Sahara
2-3 g dry yeast
Step 1. Dissolve yeast in boiled water with sugar.
Step 2. Add water and honey to milk. Stir. Add yeast.
Step 3 Mix and pour into glass bottles. Seal properly and leave for an hour.
Step 4 After the foam has formed in the bottles, rearrange them in cold water. (milk should ferment at 12-15°C).
Step 5 Leave for 2-3 days. Drink chilled.
Okroshka on koumiss
Servings: 4
200 g boiled sausage
3 potatoes
3 green onions
2 cups koumiss
6 pcs. radish
Sour cream to taste
Parsley and dill - to taste
Step 1. Boil potatoes and eggs. Cool down.
Step 2 Chop the green onion and crush in a bowl or saucepan.
Step 3. Finely chop the cucumber, boiled eggs and potatoes, sausage. Radishes cut into thin semicircles. Add to onion. Mix.
Step 4 Arrange on plates and pour koumiss. Serve with sour cream and finely chopped herbs.
