What is kımız and how is it made?
Kimiz, also spelled kumis or kumiss, is a slightly sour, lightly alcoholic drink made by fermenting raw mare's milk for several days while stirring or churning it. Lactobacilli acidify the milk and yeasts turn it into an alcoholic drink. It is traditional on the Central Asian steppe, including Kazakhstan.
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In this article
What is kimiz?
Kimiz is a traditional fermented mare’s milk drink of the Central Asian steppe. It is also spelled kumis or kumiss. It is white, foamy and sour, with a small amount of alcohol. It is made in places such as Kazakhstan (Aktobe region) and Bashkortostan in Russia. A related drink, airag, is made in Mongolia.
How is kimiz made?
- Raw, unpasteurized mare’s milk is collected.
- It is left to ferment for several days, often while being stirred or churned.
- Lactobacilli acidify the milk, and yeasts convert it into an alcoholic drink.
- It is served cold or chilled.
Traditionally the milk fermented in horsehide containers, sometimes hung on top of a yurt. Today wooden vats and plastic barrels are more common. Making it at home is unlikely to work for most people, since it needs fresh mare’s milk and careful hygiene.
How strong is kimiz?
The alcohol content is small. Slow Food describes it only as a small alcohol content, and a Mongolian guide gives about 0.5% to 3% for the related airag. Strength depends on fermentation time and conditions.
How does kimiz taste and how is it served?
- White, foamy and sour
- Served cold or chilled in small, handle-less bowls called piyala
- Traditionally drunk before a meal
- Nomadic steppe peoples drink it during the summer, when herds move to summer pastures
Is kimiz healthy?
Nomadic steppe peoples traditionally believe it has medicinal benefits, but that is tradition, not a proven health claim. Because it contains alcohol and dairy, it is not suitable for children, anyone pregnant, anyone avoiding alcohol, or people with a milk allergy.
This is general information, not medical advice.
People also ask
Is kimiz the same as kumis?
Kimiz and kumis are spellings of the same type of fermented mare's milk drink traditional on the Central Asian steppe.
Does kimiz contain alcohol?
Yes, a small amount. A Mongolian guide gives roughly 0.5% to 3% for the related airag; it varies with fermentation.
How is kimiz served?
Cold or chilled in small handle-less bowls called piyala, traditionally before a meal.
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