When you ’re enjoying your burrito , you should briefly remember of the biochemical ingenuity of the horse cavalry - ride culture that nearly overrun Europe . The Mongols had to process their nutrient in a special way , and they care getting drunk — this go to a culinary hoarded wealth .
The Mongols tended to eat what they brought with them , and what they make for with them was sawbuck . Horses , like all mammalian , produced both meat and milk . Milk River would have been very utilitarian , but much of the Mongol population was lactose intolerant . Rather than cut off half their food for thought provision , the Mongols found a way to utilise it .
Although they could n’t eat mare ’s milk as it was , they did drink kumis , a very more or less alcoholic drink made from Milk River . Here is how you make it : first you take mare ’s milk , and add two types of bacterium , name Streptococcus lactis and Leuconostoc citrovorum . After the bacteria inspissate the Milk River a small bit , you let the milk go through a second unrest point , during which the Milk River twist alcoholic . During the first stage , the lactose in the Milk River is neatly take apart . Lactose is a passably perplex molecule ( C12H22O11 ) , so breaking it up into two molecules of lactic loony toons that makes it comfortable to concentrate . The kumis and the curdle milk were both less likely than milk to spoil on long journeys in spicy climate .
As the Mongols spread across Asia , they take aim the kumis with them . Many dissimilar people come into physical contact with them , especially when they were at the peak of their empire . Among those people , it seems that the Russians were the ones that bask kumis the most . They repeated the outgrowth with the milk from local livestock , which happened to be moo-cow instead of knight . As they were n’t as pressed for clip as the Mongols — or as they had alternating sources of intoxicant — alternatively of turning it alcoholic , they let it inspissate longer . The slightly - off-key penchant and creamy texture of the thickened milk caught on . It spread across Europe , and into theatrical role beyond , even though the Mongols did not . So when you enjoy dip , or creme fraiche , or even buttermilk ( which is made with the same kind of bacteria and closely resemble the first stage of kumis - making ) , thank the Mongols for bringing the gift of deliciousness .
Top figure of speech : Liz West .
[ ViaDe Condimentis : Sour Cream , sour Milk Products ]
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