The first livestock animals of nomadic peoples were sheep and goats. In addition to milk and meat, they provided wool and hairy skin for clothing. Drinking milk likely has its origins in religious ceremonies as well. As early as the 4th Dynasty, the ancient Egyptians were milking cows.

In Europe, cattle lived in the wild, were relatively rare, and were used primarily as draught animals and for milk. During the Middle Ages, cows were kept not only in the countryside but also in towns. During the Thirty Years' War, livestock farming in towns was completely destroyed, and the devastated villages also kept very little cattle.

Milk and dairy products were of great importance for the nutrition of the population in our country. Together with cereals and potatoes, they formed the basis of our diet for a long time. Most people drank sour milk or soured milk – that is, fermented milk. It was also used to thicken soups to make them more substantial. Milk was not only a source of protein but also of fat and vitamins A and D.

Unfortunately, today cow's milk is far from being a complete human food. Milk itself has changed its natural character. It is heat-treated, homogenised, pasteurised, and artificially enriched with various additives, such as vitamin D.

Milk and dairy products influence the energy of the centre, nourish fluids (Yin), support the production of fluids, and moisturise. They are suitable for people with significant dryness.

In cases of Qi and Yang deficiency, which manifest as fatigue, cold, gynaecological discharge, and swelling, they are usually a symptom of an exhausted and chilled spleen. With these problems, it is advisable to limit the consumption of dairy products, especially in autumn and winter (mainly cow's milk), as they create a lot of phlegm and have a cooling effect. Butter and parmesan are the least problematic, while milk and yoghurts are the most problematic.

In the diet, it is then appropriate to replace animal protein with eggs and calcium with vegetables (cauliflower, broccoli, aubergine, turnip, celery, scorzonera, beetroot, Chinese cabbage, kale, cabbage, horseradish, carrots, poppy seed milk, black sesame, sunflower seeds, black sesame, etc.), or it is appropriate to replace them with plant-based infusions/milks.

Mare's milk

Mare's milk contains fewer allergenic substances than cow's milk and is much more similar to human milk because it contains immunoglobulins and lactose, unlike cow's milk. The Chinese wrote about its positive effects on the body three thousand years ago. The Egyptian queen Cleopatra bathed in this milk and also drank it daily.

It contains a high amount of unsaturated fatty acids, glycoproteins, proteins, albumin, globulins, and immunoglobulins. It prevents premature ageing and influences the body's cellular defences. It is used in medicine, for the production of kumis (fermented milk), and in the production of cosmetic products.

It has a warm nature, nourishes the blood and fluids, benefits the stomach and spleen, and has a sweet taste.

Cow's milk

has a sweet taste and a neutral nature, enters the heart, lung, and stomach meridians; yoghurt has a sweet taste and a cool nature, and enters the lung, liver, stomach, and large intestine meridians.

Goat's milk

is sweet in taste and warm in nature. It enters the lung, kidney, and stomach meridians. This milk produces much less phlegm compared to cow's milk.

Sheep's milk

contains more protein, vitamins B2, B6, B12, and a larger amount of enzymes, mainly amylase. It is also possible to use it to replace cow's milk because it produces less phlegm.

Camel's milk

For many centuries, it was drunk mainly by Bedouins precisely because of its nutritional properties. The milk contains a high amount of vitamin C and iron, is rich in protein, and has much less fat than cow's milk.

It has a neutral to refreshing nature and a sweet and salty taste; it supports the function of the spleen, stomach, and kidneys.