Drinks
Kumis
Ingredients
- 2 litres (8 cups) fresh mare's milk (unpasteurised, if safely sourced)
- 100 ml (1/3 cup plus 1 tbsp) starter culture kumis or plain live yogurt, for fermentation
Method
- Pour the fresh mare's milk into a clean churn or jar, and stir in the starter culture kumis or live yogurt to introduce the fermenting bacteria.
- Cover the container loosely with cheesecloth to allow airflow while keeping out dust and insects.
- Leave the mixture at a cool room temperature, around 18-22C (64-72F), and stir vigorously with a paddle every few hours to encourage fermentation and aeration.
- Continue this process for 24-48 hours, tasting periodically, until the kumis develops a tangy, slightly fizzy character and a faint alcoholic edge.
- Once it reaches the desired sourness and fizz, strain if needed and chill briefly before serving in small bowls or cups.
- Reserve a small amount of the finished kumis to use as a starter culture for your next batch.
Introduction: Kumis is a lightly fizzy, tangy drink made from fermented mare's milk, and Kyrgyzstan is widely regarded as one of the historic heartlands of its production, with nomadic families still fermenting it in leather or wooden churns, called chuens, at summer pasture camps.
Cultural Background: Kumis is a lightly fizzy, tangy drink made from fermented mare's milk, and Kyrgyzstan is widely regarded as one of the historic heartlands of its production, with nomadic families still fermenting it in leather or wooden churns, called chuens, at summer pasture camps. Prized for both its refreshing taste and believed health benefits, kumis is deeply tied to Kyrgyz nomadic identity and is offered as a mark of hospitality to guests at jailoo camps each summer.
Tips: Vigorous, repeated stirring during fermentation is essential; it's what gives kumis its distinctive light fizz by working air into the milk as it ferments.
Variations: A milder, less alcoholic version can be made by shortening the fermentation time to around 12-18 hours.
Storage: Refrigerate finished kumis and consume within 2-3 days, as fermentation continues even when chilled.
Reheating: Not applicable; kumis is always served cold or at cool room temperature, never heated.
FAQs:
Q: Can I make kumis with cow's milk instead?
A: Traditional kumis relies on mare's milk's distinct sugar content for proper fermentation; cow's milk versions exist but taste quite different and are less commonly considered authentic kumis.
Q: Is kumis alcoholic?
A: Yes, mildly; fermentation produces a small amount of alcohol, typically around 1-3%, similar to a light beer.
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