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Kumis surprises with its subtle fizz, slightly tangy flavor, and delicate, creamy texture, refreshing on the palate after a hot, dusty day. Made exclusively from mare's milk, which ferments differently than cow or camel milk, kumis has been consumed by Kazakh nomads for over 2,500 years. Traditionally churned in leather bottles while traveling, kumis was both sustenance and medicine—believed to heal wounds, boost energy, and strengthen the immune system. The drink embodies the bond between Kazakhs and horses, their most valued animal companions on the steppes.
If using cow's milk, you can add a bit more kefir or yogurt to help with the fermentation process.
In a clean container, combine the mare's milk with plain yogurt and kefir (if using).
Stir in sugar if desired, depending on how sweet you want the kumis.
Cover the container with a clean cloth or lid. Leave it at room temperature (ideally around 70°F/21°C) for 24-48 hours to ferment. The fermentation time can vary depending on the ambient temperature and desired sourness.
Stir the mixture occasionally during the fermentation process.
After the fermentation period, strain the kumis through a fine-mesh sieve to remove any curds or solids.
Transfer the strained kumis to clean bottles or jars.
Refrigerate the kumis for at least 2 hours to chill and further develop its flavor.
Serve the kumis chilled. It can be enjoyed as a refreshing drink or as part of a traditional Kazakh meal.
Yes, kumis contains a small amount of alcohol (typically 0.5-1%), produced naturally during fermentation. This alcohol content actually aids preservation and was valued medicinally by nomadic peoples.
Mare's milk has different proteins and lactose levels than cow's milk, creating a unique flavor and fermentation profile. Only mare's milk produces authentic kumis; cow's milk substitutes lack the distinctive characteristics.
Not authentically, but some recipes approximate it using cow's milk with extra yogurt cultures or kefir. The result is drinkable but lacks kumis's delicate flavor and complexity.
Historically, kumis was made in a leather bottle or bag called a "buzdygan," which was hung from a saddle and churned by the motion of the horse. This constant agitation and exposure to natural ambient temperature created ideal fermentation conditions.
The probiotics in kumis support healthy gut flora. Historically, Kazakh herders drank kumis to aid digestion of a meat-heavy diet and as a general health tonic, a practice some people continue today.