But it doesn’t take any notice. It is always the same. There are various sites of the human body. That is, in principle, we can use it very effectively. The question is in the quantity …
Liquids are most often used. He had thought of digesting milk. So, actually arose koumiss – the national drink of the Mongols, the Kazakhs, the Kyrgyz and other peoples of Central Asia. It will be discussed today.
Koumiss – low alcohol beverage obtained by fermenting milk. Not fundamentally, the mare was increasingly used. It turns out not worse. But it is necessary to take into account that you are in different milk. In mare, for example, albumin prevails, which is easily absorbed and enriches the blood plasma. However, there is more goat, which is mainly of energy value.
Lactic acid and alcoholic fermentation. It is a fact that it’s looser than the fact that it’s looser. It turns out that it’s not a matter of course. Of course, it is possible to use alcoholic beverages. But the nomads found these two processes.
Start with the fact that koumiss It also happens to be different. And if a one-day fortress cannot exceed 2.5 degrees in any way, then it will be possible. It is positively expressed in large doses. A less strong koumiss it is possible to drink even in large quantities. Lactobacilli, which is quite useful for digestion. Unless, of course, you have no lactose intolerance.
Recipe koumisslooks like this:
- 1 liter of milk
- 2 glasses of water
- 3 tablespoons of honey (or sugar)
- teaspoon yeast
- 2 tablespoons kefir or sour cream
Dilute a liter of milk with warm boiled water. It is necessary to reduce the proportion of fat in the milk, which interferes with the normal fermentation. If milk is skimmed too, you need to add water. Next, add 2 tablespoons of pre-warmed diluted honey or sugar, after that. This is necessary to eliminate random bacteria. Next, add the last spoonful of honey and fermented milk sourdough. A warm day and a warm day.
It turns out thick sour milk. Lactobacilli have been done. For this purpose, yogurt is thoroughly mixed and forced through dense gauze (several layers). For the hands of women. kumys any microorganisms besides the necessary! So, in the resulting liquid adds 2-3 tablespoons of honey and diluted active yeast. Be sure to be active.
Capacity with the future koumiss is kept at room temperature until intense fermentation begins. Leave it for 12 hours. During this time, it will not be necessary to beat lactobacilli. Actually, everything. It is already possible to drink.
Survivor’s Home Drinks: Koumiss &# 8212; drunk milk drink