Holidays & Special Occasions
Kymyz Murunu (First-Kumis Festival)
Ingredients
- 2 litres (8 cups) fresh mare's milk (unpasteurised, if safely sourced)
- 100 ml (1/3 cup plus 1 tbsp) starter culture kumis, from the previous season if available
- A handful of boorsok, to serve alongside (see Boorsok recipe)
Method
- Pour the fresh mare's milk into the churn and stir in the starter culture to begin fermentation, following the same process as everyday kumis.
- Cover loosely and leave to ferment at a cool room temperature, around 18-22C (64-72F), stirring vigorously and often, for 24-48 hours.
- As the community gathers to mark the occasion, taste the kumis periodically to judge when it has reached the desired tang and fizz.
- Once ready, pour the first portion into a ceremonial bowl and share it first among the eldest family members as a mark of respect, following local custom.
- Serve the kumis to all gathered family and neighbours in shared bowls, accompanied by freshly made boorsok, songs, and blessings for a bountiful pasture season.
- Continue fermenting and refreshing the batch with more milk over the following days as the celebration and pasture season continue.
Introduction: Kymyz Murunu marks the joyful seasonal celebration of the year's first batch of kumis being ready to drink, traditionally held at summer pasture camps as families move their herds to the jailoo.
Cultural Background: Kymyz Murunu marks the joyful seasonal celebration of the year's first batch of kumis being ready to drink, traditionally held at summer pasture camps as families move their herds to the jailoo. Distinct from the everyday drinking of kumis, this occasion is marked with songs, blessings, and the ceremonial sharing of the freshly fermented milk among family and neighbours, celebrating the abundance of the pastoral season ahead.
Tips: This occasion is as much about the communal ritual and order of serving as it is about the kumis itself; offering the first bowl to elders is an important gesture of respect.
Variations: The scale of celebration varies by family and region, from a small household gathering to a larger community celebration with music and games.
Storage: Refrigerate any remaining kumis and consume within 2-3 days.
Reheating: Not applicable; kumis is always served cold or at cool ambient temperature.
FAQs:
Q: When does Kymyz Murunu typically take place?
A: It's tied to the seasonal move to summer pastures, so timing varies by region and family but generally falls in late spring to early summer.
Q: Is this the same recipe as everyday kumis?
A: Yes, the kumis itself is made the same way; what distinguishes Kymyz Murunu is the ceremonial context of celebrating the very first batch of the season.
Please log in to leave a comment.