Originally, Mursik making process happened absolutely by accident but soon commonsensical people started making utilizable observations. They then discovered that fresh milk fermented faster and better if some fermented milk was added to it. During mursik making, they used a special container and was replaced with fresh ones when the fermented milk was poured out.
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Over time different mursik makers were created by informed choices that fostered fermentation process.
Why You Should Take Mursik.
In general, we may say that all the types of sour milk are easy to digest and the human organism assimilates them well. Furthermore, they improve appetite, stimulate the functions of the pancreas and the liver and the secretion of bile.
Source of Proteins.
Mursik milk protein is partially curdled due to an acidic environment thus they are readily digestible making amino acids in their composition absorbed well into the bloodstream. this makes mursik the best alternative when one is hungry and want a quick energy recoop. This is Kalenjin Lucozade.
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Rich In Carbohydrates and minerals.
The carbohydrate content of the 2.5% sour milk that is on sale in Estonia is around 4%. The human body gets micronutrients from sour milk as well. Speaking of minerals, sour milk contains a considerable amount of calcium, potassium, magnesium, phosphorus, sulphur and sodium compounds. We get a small amount of microelements such as selenium, zinc, molybdenum, cobalt, and iodine from sour milk.
Rich In Vitamins.
Mursik contains various vitamins of group B i.e vitamins B2, B5 and B12 which most of them come from original milk and some generated by the living lactic acid bacteria.
Additional bonus features.
lactic acid in the composition of mursik catalyzes the functions of various digestive glands thus fosters the digestion process. Regular intake of mursik improves intestine function and helps avoid constipation.
When taking mursik that has not been pasteurized the gastrointestinal tract of the consumer is enriched with lactic acid bacteria to a greater or lesser extent. The use of probiotic bacteria in the starter of sour milk is beneficial as they contribute to improving the health of mursik lovers. Mursik with this composition is recommended in several special diets.