They know how to prepare kumis – The best cure for stomach Russian influence on gastrointestinal diseases and cardiovascular benefits
kumis is a traditional drink milk breeder- cattle nomads, received by lactic fermentation. kumis true differs by force and is made from mare’s milk. In ancient times was made and kept in a container horsehide. To do this, the skin from the old horse was taken and sewed, cell tissue inside. The hair was singed and smoked and oiled bowl with oats. The ability of these vessels was different 16 liters to 150 liters. This drink, made in a horsehide vessel , was notable for its high gustatory senses and frothy because of the abundance of gas.
The quality of kumis depends on the effervescence. Until the late nineteenth century, which was made from yeast, prepared at the end of the season kumis. During summer cheese sediment accumulates in the bottom of the milk of the skin it is then dried and kept until spring. This effervescence was combined with mare’s milk and whey and dried horse tendon is placed in the container.
Since the grains of the twentieth century, wheat and barley, old kumis were used to ferment and glasses instead of horsehide people made vessels carved basswood. frequent agitation is the indispensable condition for the preparation of kumis. Kumis treatment was a necessity before and after the meal. This tradition continues today, and does so in different ways.
kumis drink is very healthy and is used for medical purposes. The kumis healing power of demonstrated by clinical trials. Kumis is rich in ferments, elements, antibiotics, vitamins A, B1, B2, ethyl alcohol B13, D, E, C, , lactic acid and carbonic acid track. Kumis drinking has a curative influence on the work of the gastrointestinal tract, metabolism, cardiovascular and nervous system, organs and work sanguification kidney and develops immunity. kumis is good in the case of emaciation and anemia.
koumiss applies to the best Russian folk remedy that regenerates the microflora of the stomach:
– 1 cup water – 2 tablespoons honey – 2 tablespoons yogurt – 1 liter of milk (preferably horse milk) – 1 teaspoon dry yeast – Expand glass jar – gauze
Preparation: in a cup of boiling water dissolve 2 tablespoons of honey. Stir well and pour into a large jar. Add two tablespoons of yogurt and a liter of milk. stir, cover with a double layer gauze and leave in a warm place to rest for 3 days. Then add a teaspoon of dry yeast, stir and cover with gauze.
Once note in the jar, bubbles began to appear kumis is ready. Store in the refrigerator.
Use :. 50 ml three times a day, half an hour before meals, at least two weeks