Today we are in Karakorum, the city considered sacred to the Mongols. My friend Burhi, who knows the region very well, introduces it to you first. He talks about the temples and structures here. Although shooting in structures and temples was not welcomed, Burhi succeeded for us.
Then we tasted kumiss with the locals in the region.
So what is this kumis?
Kumis (also known as "koumiss", "koumiss", "kumis" or "airag") is a fermented milk beverage traditionally produced, especially in Central Asian countries. It is made using sheep, goat or horse milk and is formed as a result of fermentation of these milks. It often occupies an important place in the traditional culture of Central Asia and is considered a nutritious and energizing beverage for many communities in the region.
Making kumiss usually includes the following steps:
Milk Collection: Sheep, goat or horse milk is collected.
Fermentation: The milk is mixed with a special yeast or yeast from the previous batch of cumin. This yeast enables them to ferment the sugars by the lactic acid bacteria in the milk.
Fermentation: After adding yeast, milk is kept at room temperature for a certain period of time. During this process, lactic acid bacteria break down sugars and lactic acid and carbon dioxide are produced. This process causes the beverage to be sour and slightly bubbly.
Consumption: When the fermentation is complete, kumiss is ready to drink. The taste of the drink is sour, slightly sweet and carries the characteristic aromas of fermented milk.
Kumys is a beverage rich in protein, vitamins and minerals. Traditionally consumed in Central Asia, kumiss is considered an energizing and nutritious beverage, especially when made with horse milk. There are also traditional beliefs that kumiss has some health benefits, but scientific research on this subject is still limited.
Fatih Koparan is in Mongolia with the sponsorship of Just English Language Schools (www.justenglis...​)!
Social media ;
Twitter : / ifkoparan
Instagram : / ifkoparan
Tiktok : / ifkoparan