Koumiss

Koumiss is a traditional drink of normands-cattle-breeders.It is received from mare's milk as a result of lactic-acid and alcoholic fermentation. In the past bashkirs whipped and kept koumiss in leather vessels. Later they began to use gouged lime tubs and special sticks with a fungus-like foot. Old koumiss or katyik* ,diluted with water were used for leaven; sometimes goat's milk was added. Frequent shaking was one of the conditions of koumiss- making and an abundance of foam was the sign of readiness. Regaling guests with koumiss began and finished meal. The tradition of koumiss-making is remained.
*katyik is a kind of sour-milk produced yoghurt.

Koumiss vessels(cups, little tubs, bowls) were decorated with fine carving.

It were bashkirs who began to use koumiss as a remedy. Remedial qualities of koumiss were tested by clinical researches of the group of scientists of Bashkir State Medical University. Mechanism of the remedial effect of koumiss is conditioned by the salutary substances which form it: enzymes, microelements, antibiotics, vitamins A,B1,B2,B12,D,E,C (especially much),spirits of wine, lactic acid, carbon dioxide etc.

Consumption of koumiss does good to alimentary canal's activity, metabolism, circulatory and nervous systems, blood-forming organs , functions of kidneys, endocrine glands; it also improves the immunity. Koumiss is an effective remedy in treatment of pulmonary tuberculosis and tuberculosis of urinogenital system; in treatment of exhaustion, of anemia etc.
Koumiss is used broadly in the health centers such as Shafranovo named after S.T.Aksakov, "Gluhovskaya","Yumatovo".