Kumis

What Is Kımız (Fermented Mare's Milk)?

Kımız is a traditional drink obtained by fermenting mare's milk with natural bacteria and yeast cultures. It is a thousands-of-years-old traditional beverage of the Central Asian steppe peoples, especially the Turkic and Mongolian cultures.

During fermentation, lactose is partly converted into alcohol and carbon dioxide; for this reason kımız is a slightly sour, fizzy drink with a low alcohol content. Its consistency is a bit more fluid than liquid milk.

Nutritional Values of Kımız

Depending on the composition of mare's milk, kımız has a lower fat and higher lactose ratio compared to cow's milk. During fermentation it also contains some B-group vitamins and lactic acid bacteria; exact values vary depending on the milk used and the fermentation time.

What Are the Benefits of Kımız?

It is traditionally consumed as a fermented drink thought to aid digestion; its live bacterial cultures are a topic of interest regarding gut flora, and research in this direction continues.

This information is general; kımız is a food, not a substitute for medical treatment. Since it contains a small amount of alcohol, it is recommended that children, pregnant women, and people who do not consume alcohol be careful.

How to Choose Kımız

Today kımız is mostly obtained fresh from specialty producers or traditional markets; its freshness can be judged by its smell and slight fizziness.

• A product with a recent production date, whose packaging is not overly swollen or gassy, should be preferred.
• Its smell should be pleasantly sour; if there is a moldy or spoiled smell, it should not be consumed.
• It should be obtained from reliable sources produced under hygienic conditions.

How to Store Kımız

Kımız can be stored in a closed container in the refrigerator for a few days; since fermentation continues slowly even in the cold, its sourness increases over time. Care should be taken, as sealing the lid completely tight can cause pressure buildup from the gas produced.

Using Kımız in the Kitchen

Kımız is usually drunk directly, cold; in some traditional cuisines it is also used as a dough-leavening agent or as a marinating liquid for meat dishes.

How Is Kımız Made?

In the traditional method, fresh mare's milk is mixed with culture left over from a previous fermentation in containers such as skin bags or barrels, and fermented for a few days at room temperature with regular churning; during this process the lactose is partly converted into alcohol.

Which Recipes Use Kımız?

Kımız is mostly consumed on its own as a drink; in some steppe cuisine recipes it is also used as a helper liquid in dough leavening or in the preparation of traditional meat dishes.

Frequently Asked Questions

Is kımız alcoholic?

Yes, a low amount of alcohol, roughly 0.7-2.5%, forms during natural fermentation; this ratio varies depending on the production method and fermentation time.

Are kımız and ayran the same thing?

No. Ayran is a non-alcoholic drink made from cow, sheep, or goat yogurt, while kımız is a separate, slightly alcoholic product obtained by fermenting mare's milk.

Where can kımız be found?

It is not commonly sold in Turkey; it can be found in Central Asian countries and from some specialty producers and traditional markets.

Can children consume kımız?

Since it contains a small amount of alcohol, it is not recommended for children or pregnant women; caution should be exercised before consumption.

What does kımız taste like?

It has a slightly sour, fermented, fizzy taste; some people liken it to kefir, but it has a more fluid and less thick consistency.