Slightly fizzy, tangy fermented mare's milk. The traditional drink of the Kazakh steppe, rich in probiotics.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: traditional wooden bowl or ceramic cup
Accompaniments: baursak
Instructions
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1
Strain the fresh mare's milk through a clean muslin cloth into a large, clean wooden vat or food-grade plastic container to remove any debris while preserving the naturally beneficial bacteria.
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2
Warm the strained milk gently to about 27°C, which is the ideal temperature for initiating both lactic acid and alcoholic fermentation. Do not overheat, as excessive warmth will kill the beneficial cultures.
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3
Add the active starter culture to the warm milk and stir vigorously with a clean wooden paddle for five minutes to distribute the fermenting organisms evenly throughout the entire volume of milk.
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4
Cover the container loosely with a breathable cloth to allow carbon dioxide to escape while keeping out insects and debris. Place it in a cool area maintained between 20°C and 25°C for the initial fermentation phase.
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5
Stir the fermenting milk vigorously every two to three hours during the first day, performing at least five stirring sessions. This constant agitation is essential for even fermentation and developing the characteristic fizz.
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6
Allow the kumis to continue fermenting for a total of two to three days, stirring three to four times daily. The drink will become slightly effervescent, mildly sour, and develop a subtle alcoholic tang of about two percent.
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7
Taste the kumis to check for the desired balance of sourness and fizz. When ready, strain through muslin into clean bottles and refrigerate immediately to slow fermentation. Serve chilled in small bowls.
Did You Know?
Kumis has been drunk on the steppe for over 5,000 years and was a favorite of Genghis Khan's warriors.
Chef's Notes
Equipment Tips
- fermentation vessel
- cheesecloth
- wooden spoon
Accompaniments
The Story Behind Kumis
The Story: Kumis is fermented mare's milk, a mildly alcoholic, fizzy, and sour beverage that has been produced by Turkic and Mongol nomads of the Central Asian steppe for at least two thousand years. Herodotus described the Scythians fermenting mare's milk in the fifth century BCE, and the tradition has continued unbroken among Kazakh herding communities. Fresh mare's milk is poured into a leather bag (saba) or wooden vessel and stirred vigorously for hours, inoculated with starter culture from a previous batch, and fermented over one to three days.
On the Calendar: Kumis season corresponds to the mare's lactation period, roughly May through September. It is the essential drink of Nauryz, the Kazakh spring new year celebrated on the vernal equinox, and is served at all summer gatherings and festivals.
Then & Now: While rural Kazakhs still produce kumis using traditional methods, commercial production has expanded to make the drink available year-round in cities. Kumis sanatoriums, health resorts where guests undergo kumis-drinking cures, have operated in Kazakhstan since the nineteenth century.
Legacy: Kumis is the liquid symbol of Kazakh steppe culture, connecting modern Kazakhs to two millennia of horse-centered nomadic life.
Comments (1)
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I substituted coconut milk and it worked great. Highly recommend!