Traditional Homemade Kumis: A Step-by-Step Guide

Ingredients

  • 1 gallon of fresh horse milk
  • 1 cup of Kumis starter culture or baker's yeast
  • 1 cup of sugar
  • 1 large glass jar with a lid
  • Cheesecloth
  • Rubber band

Steps and instructions

  1. Pour the fresh horse milk into the large glass jar.
  2. Add the Kumis starter culture or baker's yeast and sugar into the jar.
  3. Stir the mixture thoroughly until the sugar and yeast are completely dissolved.
  4. Cover the opening of the jar with the cheesecloth and secure it with the rubber band. This allows the mixture to breathe while preventing any contaminants from getting in.
  5. Leave the jar at room temperature for about 24 to 48 hours to ferment. During this time, the yeast will convert the milk sugars into alcohol and carbon dioxide, creating a fizzy, sour beverage.
  6. After the fermentation process, remove the cheesecloth and close the jar with its lid.
  7. Refrigerate the Kumis for at least another 24 hours before consuming it. This will halt the fermentation process and allow the flavors to develop.
  8. Before serving, stir or shake the Kumis well to distribute the yeast and any settled solids.

Tools for making

  • Large glass jar - A jar with a wide opening to hold the milk and allow for fermentation.
  • Cheesecloth - Used to cover the jar opening and allows the mixture to breathe while preventing contaminants from entering.
  • Rubber band - Secures the cheesecloth tightly around the jar opening.

Recipe variations

  • Use different types of milk such as cow's milk, goat's milk, or sheep's milk instead of horse milk.
  • Experiment with different sweeteners like honey, maple syrup, or agave syrup instead of sugar.
  • Add flavorings such as vanilla extract, almond extract, or cardamom for a unique twist.
  • Try using different starter cultures like kefir grains or yogurt starter instead of Kumis starter culture or baker's yeast.
  • For a non-alcoholic version, reduce the fermentation time to prevent significant alcohol production.
  • Add fruits or berries like strawberries, raspberries, or peaches to infuse additional flavors into the Kumis.
  • Blend the Kumis with ice and fresh fruit to make a refreshing smoothie.
  • Experiment with carbonation by transferring the Kumis to a soda siphon or using a carbonation system to create a fizzy version.

Recipe overview

Kumis, also known as 'koumiss' or 'airag', is a traditional fermented dairy beverage that originated from the nomadic cultures in the Central Asian Steppes. It's often made from horse's milk, but cow or goat's milk can also be used. The milk is fermented with a specific starter culture or baker's yeast, creating a slightly fizzy, tangy and refreshing drink. This recipe will guide you through the simple process of fermenting your own Kumis at home. You'll need horse milk, a Kumis starter culture or baker's yeast, and sugar. The fermentation process takes about 24 to 48 hours at room temperature, followed by a cooling period in the refrigerator. The finished product is a unique and nutritious beverage with a rich history. Expect a tart, tangy flavor profile, much like a fizzy yogurt or kefir, with a hint of sweetness from the sugar. It's a fascinating experience to brew this ancient drink, and it's just as enjoyable to taste the results of your efforts.

Common questions

  1. How long does it take to ferment Kumis? Kumis typically takes about 24 to 48 hours to ferment at room temperature.
  2. Can I use baker's yeast as a starter culture? Yes, you can use baker's yeast as an alternative to a Kumis starter culture. Use 1 cup of baker's yeast for this recipe.
  3. Why do I need to refrigerate the Kumis after fermentation? Refrigerating the Kumis for at least 24 hours after fermentation helps to halt the fermentation process and allows the flavors to develop.
  4. How long can I store Kumis in the refrigerator? Kumis can be stored in the refrigerator for up to one week.
  5. Can I use any type of milk other than horse milk? Traditionally, Kumis is made with horse milk, but you can experiment with other types of milk such as cow's milk or goat's milk. The flavor and texture may vary.

Serving dishes and utensils

Origin stories

Originating from the nomadic cultures of Central Asia, Kumis has been a staple beverage for centuries. As the horse was the primary animal of these cultures, it's no surprise that their milk became a key ingredient in this traditional drink. Interestingly, it's said that the Mongol conqueror, Genghis Khan, and his horde mainly consumed Kumis and other dairy products while on their extensive conquests. The nutritional benefits and the alcohol content of Kumis provided them with sustenance and a bit of morale boost during their long journeys.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.