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Kumys (fermented mare's milk): recipe illustration
Appetizers & nibbles

Kumys (fermented mare's milk)

The national drink of the steppe nomads: lightly fizzy, tangy and mildly alcoholic, made by fermenting mare's milk. It is drunk chilled, sipped slowly, during celebrations and when welcoming guests.

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Ingredients

Nutrition facts

149 kcal per serving

Protein
8.4 g
Carbohydrates
19.5 g
of which sugars
19.1 g
Fat
4 g
of which saturated fat
2.8 g
Fiber
0.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Pour the fresh mare's milk into a clean glass bottle or container, filling it three-quarters full.
  2. Add the starter, the yeast and the sugar, then close loosely so the gas can escape.
  3. Gently swirl the container twice a day for 24 to 48 hours, at room temperature, until it is lightly fizzy and tangy.
  4. Then chill it in the fridge for at least 6 hours to stop the fermentation.
  5. Serve cold in bowls, stirring before serving to even it out.

Variations and tips

Easier version. If mare's milk is hard to find, use whole cow's milk: the taste will be less distinctive but the fermentation works the same way.

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Original Ecomely recipe.