Kumys – traditionelle Herstellungsmethode, Nährwertprofil und einzigartige Eigenschaften des fermentierten Stutenmilchgetränks
Tomasz Jankowski
2026-03-17
4 Min. Lesezeit
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Seit Jahrhunderten von polnischen Literaten und Gelehrten geschätzt, die sich auf gesundheitsfördernde Kuren in spezielle Heilanstalten begaben... Sein Geschmacksprofil und seine Textur erinnern zwar an das weitverbreitete Kefir, doch hebt ihn ein einzigartiger Gärungsprozess sowie eine reichhaltigere bioaktive Zusammensetzung hervor... Entdecken Sie die Geheimnisse dieses außergewöhnlichen Getränks mit Wurzeln in den nomadischen Kulturen Zentralasiens.
Cucumbers
It is a popular drink among the pastoral nomadic peoples: Mongol, Kyrgyz, Tatar, Basque. In Europe and the United States, it is produced on the basis of much more readily available glass, appropriately modified cow's milk. Usually its preparation was spread as early as the 12th or 13th century.
How about production?
Traditionally, rubber is produced in the spring/summer season. The liquid version is nothing more than a small amount of dissolved old rubber. The milk obtained from them is poured into a special bag called a chöchura from animal skin (yellow/sheep/goat/cowskin) turned inside with hair. Then an acid is added, which can take two forms: dry or liquid. Its liquid form is nothing less than a tiny amount of diluted old rubbish.
A list of the organoleptic types and properties
It is rather rare, resembles diluted milk, slightly gaseous and cashy (the presence of carbonic acid). It has a milky-white, mildly blue colour. Its taste can be described as sour, sparkling, lightly yeasty and sweet. Over time, as the process of fermentation progresses, it becomes more sticky and hotter. Depending on the concentration of lactic acid, it is characterized by a weak (low), medium and strong (strong). In the following criteria, acidity increases, which is related to the progressive conversion of lactose to fatty acid.
It has a nutritional value
Coconut milk has a value of 23% ethanol, 2% fat, 2% lactose, 1% protein, 0.51, 5 lactic acid, about 0.3% mineral salts, carbonic acid (gasing) is also present. In addition, coconut contains antibiotic substances, enzymes and vitamins: mainly group B (tiamin, riboflavin, niacin, cobalt), vitamin D, E, and significantly more vitamin C than other fermented beverages.
It's a matter of properties
The medicinal properties of cumin were widely reported, especially in medical publications of the second half of the 19th century. Based on observations of people who naturally used cumin in their diet, it was found that there was virtually no tuberculosis among its members and that in spring, when they were weakened after a lack of food during the winter months, cumin allowed them to quickly regain their strength. These observations were treated as an indication of how to use cumin for the treatment of severe drought in Europeans.
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