Kumis
A traditional drink made by naturally fermenting mare’s milk; it is slightly sour and lightly alcoholic. It comes from the steppe cultures of Central Asia and is known as a refreshing drink.
What Is Kumis?
Kumis is a traditional drink made by fermenting mare’s milk with naturally occurring bacteria and yeast cultures. It has been a traditional drink for thousands of years among the steppe peoples of Central Asia, especially in Turkic and Mongolian cultures.
During fermentation, lactose is partly converted into alcohol and carbon dioxide; this is why kumis is slightly sour, fizzy, and lightly alcoholic. It is a little thinner than liquid milk.
Kumis Nutrition Facts
Depending on the composition of mare’s milk, kumis has less fat and more lactose than cow’s milk. It also contains some B vitamins and lactic acid bacteria from fermentation; exact values vary with the milk used and the fermentation time.
What Are the Benefits of Kumis?
Kumis is consumed as a fermented drink traditionally thought to aid digestion; its live bacterial cultures have attracted interest for their possible effects on gut flora, and research is ongoing.
This is general information; kumis is a food and is not a substitute for medical treatment. Because it contains a small amount of alcohol, children, pregnant people, and people who avoid alcohol are advised to use caution.
How to Choose Kumis
Today, kumis is usually bought fresh from specialty producers or traditional markets; freshness can be judged by its aroma and light fizz.
- Choose a recently produced product whose package is not excessively swollen or pressurized.
- It should smell pleasantly sour; do not consume it if it smells moldy or spoiled.
- Buy it from a reliable source that produces it under hygienic conditions.
How to Store Kumis
Kumis can be stored for a few days in a covered container in the refrigerator; because fermentation continues slowly in the cold, its sourness increases over time. Take care not to seal the lid completely tight, as gas buildup can create pressure.
How to Use Kumis in the Kitchen
Kumis is usually served cold as a drink; in some traditional cuisines, it is also used to leaven dough or as a marinade for meat.
How to Make Kumis
Traditionally, fresh mare’s milk is mixed with a culture left from a previous fermentation in a container such as a leather sack or barrel, then fermented at room temperature for a few days with regular churning. During this process, lactose is partly converted into alcohol.
What Recipes Use Kumis?
Kumis is usually consumed on its own as a drink; in some steppe-cuisine recipes, it is also used as a leavening agent or as a liquid in preparing traditional meat dishes.
Frequently Asked Questions
Is kumis alcoholic?
Yes. Natural fermentation produces a small amount of alcohol, about 0.7–2.5%; the amount varies depending on the production method and fermentation time.
Is kumis the same as ayran?
No. Ayran is a nonalcoholic drink made from cow’s, sheep’s, or goat’s yogurt, while kumis is a separate, lightly alcoholic product made by fermenting mare’s milk.
Where can you find kumis?
It is not widely sold in Türkiye; it can be found in Central Asian countries, at some specialty producers, and in traditional markets.
Can children drink kumis?
Because it contains a small amount of alcohol, kumis is not recommended for children or pregnant women; use caution before consuming it.
What does kumis taste like?
It has a slightly sour, yeasty, fizzy taste. Some people compare it to kefir, but it is thinner and less dense.