How to make kumis from goat milk at home and shelf life
Kumis is traditionally associated with horses, but Eastern peoples also make a healthy and refreshing drink from goat milk. The taste is unusual and sweetish, and it contains many useful elements and minerals. Kumis improves digestion, stabilizes the nervous system, restores the protective microflora of the upper respiratory tract. The constant use of kumis from goat milk is a guarantee of health and longevity.
Required ingredients
Anyone can make kumis, it is enough just to get a few fresh ingredients:
- goat milk - only very fresh will do, 1 liter;
- 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 homemade products, because purchased milk may be too low in fat - then the drink will not be strong enough. The best milk is fresh, in the morning, so it is better to go to the market by 6-7 am. Instead of kefir, you can take odorless and tasteless yogurt.
How to make kumis from goat milk at home
Boiled water and sugar are poured into milk, the resulting mixture is thoroughly mixed. Before cooking, it is advisable to let the milk brew in the refrigerator for a couple of hours. Pour kefir into a teaspoon, mix 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 dense cloth and left in a warm place overnight (5-6 hours). After oxidation, a fairly 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 kumis and left for 5-10 minutes.
After the appearance of a thick foam, the liquid is poured into bottles, not reaching 2 cm to the edge of the neck, and placed in the refrigerator. Kumis will be ready for consumption in a day. The more the bottles are kept in the refrigerator, the more the final degree of the drink will be.
Storage rules and periods
The drink is prepared using the vital activity of a special lactic bacteria, therefore, improper storage can lead to too rapid multiplication of microorganisms and deterioration of the product.Natural, unpasteurized kumis is rarely stored for more than 3 days, but at low temperatures it can last up to a week.
In summer cottages or in a village where there are no electric refrigerators, you can lower the bottles in a container of cold water or a cellar where the temperature is kept low. The optimum storage temperature is 2-5 degrees Celsius. The higher it is, the more the shelf life of the product decreases. 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. The pasteurized drink can be stored for 5-7 days.
It should be noted that strong kumis contains an impressive percentage of alcohol, therefore it is not recommended for women, children and people engaged in important jobs that require high concentration.
