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Fermented milk from Kazakhstan, Kyrgyzstan, Mongolia
Raw mare milk is added to a vessel that still holds some of the last batch and beaten with a wooden plunger for 1 to 3 days. Lactic bacteria sour it while yeasts make alcohol and a little carbon dioxide.
| Raw mare milk, filtered | Milked in the summer season[afzaal2021] |
| Old koumiss (airag) as starterAbout 20 % of the milk | Last year's or freshly made koumiss[choi2016] |
| Starter | backslop (old koumiss) |
Total time across the recorded steps: 28 h – 3.2 days
What changes: Starting material: raw mare milk, milked in summer
Output: raw mare milk, July to October.
Microbes at work in this step
raw milk flora
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Raw mare milk is added to a vessel that still holds some of the last batch and beaten with a wooden plunger for 1 to 3 days. Lactic bacteria sour it while yeasts make alcohol and a little carbon dioxide. Made in 5 steps over 28 h – 3.2 days. The longest step, beat with a plunger as it ferments, takes 24 h – 3 days (Afzaal M. et al. 2021) and runs at 20–30 °C (Choi S.-H. 2016). Lactobacillus helveticus and Lactobacillus kefiranofaciens and L. kefiri do most of the fermenting.
| Main step | 24 h – 3 daysReported[afzaal2021] | Beat with a plunger as it ferments |
|---|---|---|
| Temperature | 20–30 °CReported[choi2016][afzaal2021] | Beat with a plunger as it ferments |
| Acidity | pH 3.3–5Reported[afzaal2021] | Ripen to weak, medium or strong |
Koumiss is beaten with a stick or plunger, not left still. Alongside the lactic acid it carries 0.6–3 % alcohol and a little carbon dioxide.
Traditional koumiss is made from raw mare milk. Sequencing of three samples of Inner Mongolian chigee, a mare-milk ferment, found reads of Enterobacter (10.7 %), Citrobacter (4.25 %) and Escherichia-Shigella (1.75 %) (Guo 2021). The results are at genus level, with no test for pathogenic strains. The authors call the Citrobacter and Escherichia-Shigella reads contamination that may come from unpasteurised milk, unclean tools or artisanal fermentation. The CDC says raw milk and products made from it can carry germs such as Campylobacter, Cryptosporidium, E. coli, Listeria, Brucella and Salmonella, and that children under 5, adults over 65, pregnant women and people with weakened immune systems are at higher risk of serious illness.
Hazards the sources name: Enterobacter, Citrobacter and Escherichia-Shigella reads in three samples of Inner Mongolian chigee, a related mare-milk ferment.
Every number is labelled with how it is known. How this atlas is made
Herodotus describes Scythians stirring mare milk in wooden casks. William of Rubruck (13th century) describes cosmos and caracosmos.
