Kumiss from goat milk: how to make at home and shelf life

Kumiss is traditionally associated with horses, but Eastern peoples also make a he althy and refreshing drink from goat's milk. The taste is unusual and sweetish, and it contains many useful elements and minerals. Koumiss improves digestion, stabilizes the nervous system, restores the protective microflora of the upper respiratory tract. The constant use of koumiss from goat's milk is the key to he alth and longevity.

Required Ingredients

Everyone can make koumiss, just get a few fresh ingredients:

• goat milk - only very fresh, 1 liter will do;
• 1 glass of pure boiled water;
• kefir - any fat content, purchased or homemade - 3 tbsp;
• sweetener - honey, sugar - to taste;
• baker's yeast - 5 gr.

It is advisable to use home-made products, because purchased milk may be too low fat - then the drink will not be strong enough. The best milk is fresh, morning, so it is better to go to the market by 6-7 in the morning. Instead of kefir, it is allowed to take odorless and tasteless yogurt.

How to make koumiss from goat milk at home

Boiled water and sugar are poured into milk, the resulting mixture is thoroughly mixed. Before starting cooking, it is advisable to let the milk brew in the refrigerator for a couple of hours. Kefir is poured in a teaspoon, mixed after each addition of a new dose. The result should be a homogeneous mixture without lumps and flakes.

The resulting liquid is wrapped in a thick cloth and left in a warm place overnight (5-6 hours). After oxidation, a rather thick substance will be obtained, which must be filtered through a medium-sized strainer. After that, a small amount of water is added to the yeast and stirred until a creamy consistency. The prepared mixture is added to koumiss and left for 5-10 minutes.

After the appearance of a thick foam, the liquid is bottled, not reaching 2 cm to the edge of the neck, and put in the refrigerator. Koumiss will be ready for use in a day. The longer the bottles are kept in the refrigerator, the higher the final degree of the drink will be.

The strongest koumiss is infused for more than a week. The bottle is opened slowly, otherwise the glass may explode due to the accumulation of gases.

Rules and terms of storage

The drink is prepared with the help of a special lactic bacterium, so improper storage can lead to too rapid reproduction of microorganisms and spoilage of the product.Natural, unpasteurized koumiss rarely lasts more than 3 days, but at low temperatures it can last up to a week.

In suburban areas or in the village, where there are no electric refrigerators, you can lower the bottles into a container of cold water or a cellar where the temperature is low. The optimum storage temperature is 2-5 degrees Celsius. The higher it is, the more the shelf life of the product is reduced. To increase the resistance of the drink to the reproduction of fermented milk microflora, you can use special stabilizing additives, which, however, will increase the final cost of the product.

You can also boil the finished product at 95 degrees for 5 minutes. Pasteurized drink can be stored for 5-7 days.

It should be noted that strong koumiss contains an impressive percentage of alcohol, so it is not recommended for use by women, children and people engaged in responsible work that requires high concentration.

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