According to a Chinese writer of the first century BC the most effective laxative was raw mare’s milk. It takes mare’s milk to make the product we are going to describe in this article. The actual name of the product is Koumiss that is made by fermenting mare’s milk. This is been drunk by the nomads of Central Asia for thousands of years as both a drink and a source of nutrition. What is amounts too is a fizzy glass of milk and is quite delicious.

Koumiss was carried on their conquests by the hordes of Gengis Khan. In this fashion Koumiss was carried to the four corners of the known world by the Mongol warriors. As a result this conquest in some parts of Europe, notably Hungary koumiss is still being drunk and enjoyed as an alcoholic beverage.

Milking a mare is quite a trick if you can do it, and it is one that the Mongols have perfected over the centuries. In this process the milker kneels down beside the mare wrapping one arm around the mare’s hind leg the other arm. As a string attached to a bucket that is propped up on one of the milker’s knees to steady the bucket. The mare’s milk is started by a foal that starts the milk flowing. The colt is then taken away by another person from the mare but kept alongside still touching the mare’s side during the entire process. In Mongolia of the mare’s milk season runs from June to October. During the season a mare will produce 1000 to 1200 Liters of milk, half of which is reserved for the foal. The rest has other uses.

Comparing mares milk to cow’s milk We discover that mare’s milk has 40% more black toast but how was milk. Lactose is a form of milk sugar that many people are intolerant of. The Mongols and related peoples of Central Asia suffer greatly from lactose intolerance that causes the mare’s milk to act upon them like a laxative. By fermenting the mare’s milk we are able to change the lactose into ethyl alcohol and carbon dioxide that the people are able to drink.

Making koumiss takes place in a matter of hours or days, the koumiss was being prepared is agitated in a similar way to making butter or cream. This agitation is a necessary step to making koumiss. The lactobacilli and the yeast fermented the milk into a carbonated drink that was mildly alcoholic.

Traditionally the koumiss was fermented in a container made out of horsehide that was kept on top of the year until it was fermented. Today the fermentation process is carried out in a wooden vat or plastic container.

Normally coolness is about .7% to 1.5% alcohol it can be concentrated however by freezing the koumiss driving the alcohol into a cavity inside the frozen mass. After the mass has become sufficiently frozen a hole is drilled into the central cavity containing the alcohol that is then poured out of the cavity into a suitable container.