Is kumis alcoholic?

Is kumis alcoholic?

Yes, kumis is mildly alcoholic. It is made from fermented mare’s milk, and the yeasts that make it fizzy also create a small amount of alcohol. Reported strength is roughly 0.7 to 2.5 percent alcohol by volume, which is weaker than most beers.

Why it contains alcohol

Mare’s milk has more natural sugar than cow’s or goat’s milk, so fermentation can produce more alcohol than in kefir, though it stays mild. Lactic bacteria sour the milk while yeasts make it sparkling and mildly alcoholic. Traditional kumis is made from raw mare’s milk; because that milk is scarce, industrial kumis usually uses cow’s milk fortified with sucrose or modified whey.

How strong is it?

Sources disagree on exact figures and they vary by producer and fermentation time, so there is no single number. Check the label for ABV if you buy bottled kumis.

How it tastes and is served

Kumis has a light body, a slightly sour flavor and a mild alcoholic bite. It is served cold, traditionally in small bowl-shaped cups, and is a central part of hospitality in Kyrgyz summer pastures. Its texture is like kefir but thinner.

Kumis versus kefir and ayran

• Kefir: made with grains, usually cow’s milk, usually only trace alcohol.
• Ayran: yogurt, water and salt, not alcoholic.
• Kumis: mare’s milk (or fortified cow’s milk), mildly alcoholic.

Kumis can be strengthened by freeze distillation or distilled into a stronger spirit called arkhi. Anyone avoiding alcohol, pregnant or driving should treat it as an alcoholic drink. This is general information.