Method
- Pour the fresh mare's milk into a clean fermentation vessel. The traditional Kazakh saba imparts a particular flavour.
- Add the starter culture. Stir vigorously to combine. Cover with muslin cloth.
- Stir vigorously every 30 minutes for the first 12 hours — the agitation is essential to develop carbonation and tang.
- Continue stirring less frequently (every 2–3 hours) for days 2–3 (the cook time listed reflects only active prep; the fermentation is passive).
- After 3 days the kumis is ready: tart, slightly fizzy, with a sour-yogurt aroma and very faint alcohol.
- Strain through muslin cloth into bowls. Serve cold. Reserve 100ml as starter for the next batch — kumis is a continuous fermentation tradition.
Common questions
Can Kumis be made ahead?
Kumis is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 30 minutes.
Is Kumis spicy?
Kumis as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Kumis vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Kumis to make at home?
Kumis is more demanding — total time around 90 minutes plus marinating/resting where noted. Specific technique (knife work, wok hei, fermentation) makes the difference between a passable result and the real thing.
Can Kumis be scaled up or down?
This recipe is written for 8 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Kumis is essentially the same drink as Mongolian airag and Kyrgyz airan — fermented mare's milk that's been a Central Asian pastoral staple for thousands of years. The Kazakh kumis tradition is particularly strong in northern Kazakhstan and the Karaganda region. The drink is associated with horse herders and the nomadic past; modern Kazakhstan still produces commercial kumis. The dose of alcohol is low but distinct; Kazakh tradition has special ceremonies for kumis-drinking at weddings and Nauryz festivals.
