Kumis is a traditional milk beverage of cattle-breeder- nomads, received by lactic acid fermentation. True kumis differs by the strength and is made from mare milk. In old times kumis was made and kept in a horsehide vessel. For that, the skin from the old horse was taken and sewed up, the cellular tissue inside. The hair was singed and the vessel was smoked and greased with oat. The capacity of such vessels was different from 16 liters to 150 liters. Kumis, made in a horsehide vessel, was remarkable by its high gustatory senses and foamy consistence because of the gas abundance.
The quality of kumis depends on the ferment. Until the end of XIX century, kumis was made from the ferment, prepared at the end of kumis season. During the summer cheese sediment was accumulated on the bottom of the milk-skin, it was then dried and kept until the spring. This ferment was combined with mare milk and buttermilk and a dried horse tendon was put in the vessel.
Since XX century, wheat and barley grains, old kumis were used for the ferment and instead of horsehide vessels people made hollowed out linden vessels. Frequent shaking is the indispensable condition of kumis preparing. Kumis treating was a must before and after the meal. Kumis tradition is kept our days as well and made in different ways.
Kumis drinking is very healthy and used for medical purposes. The healing power of kumis is proved by clinical testing. Kumis is rich in ferments, trace elements, antibiotics, vitamins A, B1, B2, B13, D, E, C, ethyl alcohol, lactic acid and carbonic acid. Kumis drinking has a healing influence on the work of gastrointestinal tract, metabolism, cardiovascular and nervous systems, sanguification organs and kidney work and develops immunity. Kumis is good in the case of emaciation and anemia.