Kumis

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.