Kumis (fermented mare’s milk) (Kazakhstan)

Name: Kumis (fermented mare’s milk) (Kazakhstan)
Total time: 600 s
Yield: 4-5 people
Cuisine: Kenyan
Ingredients: 2 liters fresh mare’s milk (or substitute with fresh cow’s milk if unavailable); 2 –3 tbsp sugar (optional, to aid fermentation); 2 –3 tbsp active kumis starter culture or yogurt

Eva Saida @EvaButterfly

World

A slightly sour, mildly alcoholic traditional Kazakh drink made by fermenting mare’s milk, valued for its refreshing taste and probiotic benefits.

Eva Saida @EvaButterfly

World

A slightly sour, mildly alcoholic traditional Kazakh drink made by fermenting mare’s milk, valued for its refreshing taste and probiotic benefits.

Saved

Ingredients

Prep: 10 minutes | Fermentation: 1–3 days

4-5 people

2 litersfresh mare’s milk (or substitute with fresh cow’s milk if unavailable)
2–3 tbsp sugar (optional, to aid fermentation)
2–3 tbsp active kumis starter culture or yogurt

Saved

Steps

Prep: 10 minutes | Fermentation: 1–3 days

1

Pour fresh mare’s milk into a clean container and gently warm to about 30°C (86°F).
2

Stir in the starter culture and sugar (if using).
3

Cover the container and let it ferment at room temperature for 1–3 days, stirring once daily.
4

Taste periodically; fermentation is complete when it develops a slightly sour, fizzy flavor.
5

Chill before serving.