How to Ferment Kumis
How to Ferment Kumis: A Traditional Fermented Dairy Drink
Kumis is a traditional fermented dairy drink made from mare's milk, originating from Central Asia, particularly among nomadic cultures like the Kazakhs, Kyrgyz, and Mongols. This slightly fizzy, mildly alcoholic beverage has been a staple for centuries, valued for its probiotic benefits, refreshing taste, and nutritious qualities. While traditionally made from mare's milk, modern variations of kumis can also be made using cow’s milk.
In this blog post, we’ll explore the history of kumis, the fermentation process, and how you can try making kumis at home with cow’s milk.
What is Kumis?
Kumis is a fermented dairy drink, similar to kefir or yogurt, but with a thinner consistency and slight effervescence due to the fermentation process. It has a slightly tangy, sour taste with a mild alcoholic content (typically less than 2%). Traditionally, kumis was made by fermenting mare’s milk in a leather bag or wooden barrel, which would be regularly stirred or shaken to encourage fermentation.
The fermentation process is facilitated by lactic acid bacteria and yeasts, which break down the lactose in the milk into lactic acid, alcohol, and carbon dioxide. This gives kumis its characteristic tangy flavor and effervescent mouthfeel.
Ingredients for Fermenting Kumis
- Fresh mare’s milk or cow’s milk: 1 liter (if using cow’s milk, add sugar as noted below)
- Starter culture: A spoonful of store-bought kefir, yogurt, or a piece of sourdough bread to introduce bacteria and yeasts
- Sugar: 2 tablespoons (optional if using cow’s milk to mimic the higher lactose content of mare’s milk)
Equipment
- Large glass jar or fermentation vessel
- Cheesecloth or breathable cloth
- Spoon for stirring
Step-by-Step Guide to Fermenting Kumis
1. Choose Your Milk
While kumis is traditionally made from mare’s milk, this can be difficult to source. Most home brewers opt for cow’s milk, which can be fermented similarly. If using cow’s milk, you may want to add a little extra sugar to mimic the lactose levels in mare’s milk.
2. Prepare the Milk
- If using raw cow’s milk, you can ferment it as is. If using pasteurized milk, heat the milk gently to 85°C (185°F) and then cool it to 35-40°C (95-104°F). This process helps to denature the proteins and makes the milk more suitable for fermentation.
- Add 2 tablespoons of sugar if using cow’s milk to compensate for the lower lactose content compared to mare's milk. Stir the sugar into the warm milk until dissolved.
3. Add the Starter Culture
- Add a spoonful of kefir, yogurt, or a piece of sourdough bread into the milk. These will introduce the lactic acid bacteria and yeast needed for fermentation.
- Stir the milk thoroughly to evenly distribute the culture.
4. Ferment the Milk
- Cover the jar with cheesecloth or a breathable cloth to allow gases to escape while keeping dust and insects out.
- Leave the milk to ferment at room temperature (around 20-25°C (68-77°F)) for 1 to 2 days, stirring occasionally.
- The milk will start to thicken and develop a slightly sour aroma as it ferments.
5. Strain and Transfer to Bottles
- After 1-2 days, strain the fermented kumis into clean bottles, removing any solid bits from the fermentation.
- Seal the bottles and let them sit at room temperature for another 12-24 hours to allow for secondary fermentation, which will produce a slight effervescence.
6. Chill and Serve
- After the secondary fermentation, chill the bottles in the refrigerator.
- Serve the kumis cold. It should be slightly fizzy, with a tangy, sour taste and a hint of sweetness.
Variations of Kumis
- Sweetened Kumis: Some recipes call for adding honey or more sugar to balance the sour taste.
- Spiced Kumis: Add cinnamon, cloves, or cardamom to the milk during fermentation for a spiced version of kumis.
- Alcoholic Kumis: For a stronger version, let the kumis ferment for a longer period (up to a week) to increase the alcohol content slightly.
Health Benefits of Fermented Kumis
Fermented kumis offers several health benefits, particularly due to the presence of probiotics and beneficial bacteria:
- Probiotics: Kumis is rich in probiotics that support gut health and digestion.
- Nutrient-Dense: It’s a good source of protein, calcium, and essential vitamins found in dairy.
- Boosts Immunity: The lactic acid bacteria in kumis can support the immune system.
- Easy to Digest: Fermentation breaks down lactose, making it easier to digest for those with lactose intolerance.
Conclusion
Kumis is a unique and refreshing fermented drink that has sustained nomadic cultures for centuries. While traditionally made from mare’s milk, it can be easily adapted using cow’s milk, and the fermentation process is relatively simple. Whether you’re looking for a new probiotic-rich drink to add to your diet or want to explore the culinary traditions of Central Asia, fermenting kumis at home is a fun and rewarding process.