What is kumis made of?

What is kumis made of?

Traditional kumis is made from raw mare’s milk, fermented by lactic acid bacteria (lactobacilli) and yeasts. The bacteria turn the milk sour, and the yeasts convert some sugar to alcohol and carbon dioxide, so kumis is slightly alcoholic and lightly sparkling.

Why does kumis contain alcohol?

Mare’s milk has more natural sugar than cow’s or goat’s milk, which gives the yeasts more to ferment. It has more alcohol than most fermented milks, though still only slightly. The amount varies by batch and how long it ferments.

How is it made?

• A starter culture, such as Lactobacillus delbrueckii subsp. bulgaricus with a yeast like Candida kefir, is added to the raw milk. One industrial description uses about 40 percent starter.
• Fermentation starts at about 26 to 28 degrees C and the milk is stirred or churned from time to time.
• When the drink is creamy, acidic and sparkling, it is bottled and chilled to about 4 to 6 degrees C to stop fermentation.
• Traditionally this was done in horsehide containers. Today, wooden vats or plastic barrels are common.

Does kumis always use mare’s milk?

No. Because mare’s milk is scarce, industrial kumis is usually made from cow’s milk. It is typically fortified with sucrose or heat-treated whey so the yeasts have something to ferment.

What does kumis taste like?

Slightly sour and tangy, with a texture like kefir but more liquid, and a faint fizz. It is served cold in small bowl-shaped cups, traditionally before eating.

Who makes it?

Nomadic peoples of the Central Asian steppes, including regions of Kazakhstan and Russia (Bashkortostan), drink it, especially in summer.

It contains dairy and some alcohol, so it is not suitable for milk allergy, pregnancy or people avoiding alcohol. General information only.