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Alcoholic drinks from Central Asian and Mongolian steppe
Kumis is mare's milk fermented by lactic bacteria and a lactose-fermenting yeast, so it turns sour, fizzy and slightly alcoholic. It is stirred or beaten while it ferments for a few hours, then ripens in closed bottles. Codex defines it by its cultures and a minimum of 0.5 % ethanol.
| Mare's milk | Milked in the short season, generally July to October; commercial kumis may use cow's milk fortified to ferment like mare's milk[afzaal2021] |
| Bulk starter of lactic bacteria and yeast30 % of the milk | Traditional kumis keeps a small amount of the last kumis as the next starter[afzaal2021] |
| Starter | defined-culture (controlled production) or back-slop (traditional) |
Total time across the recorded steps: 4.1 h – 5.2 h
What changes: Starting material: fresh mare's milk
Output: mare's milk.
Microbes at work in this step
Not documented for this step.
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
Kumis is mare's milk fermented by lactic bacteria and a lactose-fermenting yeast, so it turns sour, fizzy and slightly alcoholic. It is stirred or beaten while it ferments for a few hours, then ripens in closed bottles. Codex defines it by its cultures and a minimum of 0.5 % ethanol. Made in 7 steps over 4.1 h – 5.2 h. The longest step, bottle and finish the fermentation, takes 2–3 h (Afzaal M 2021) and runs at 18–20 °C → 4 °C (Afzaal M 2021). Lactobacillus delbrueckii subsp. bulgaricus and Kluyveromyces marxianus do most of the fermenting.
| Main step | 2–3 hReported[afzaal2021] | Bottle and finish the fermentation |
|---|---|---|
| Temperature | 18–20 °C → 4 °CReported[afzaal2021] | Bottle and finish the fermentation |
| Acidity | pH 3.3–5Reported[afzaal2021] | Ripen to weak, moderate or strong |
Kumis is fermented by lactic bacteria together with a yeast that can use lactose, so it gains alcohol and fizz as well as acid. Codex fixes its cultures (L. delbrueckii subsp. bulgaricus and K. marxianus) and a minimum of 0.5 % ethanol and 10^4 yeasts per gram. Unlike kefir it uses no grains. The dairy entry koumiss follows the traditional herder's method.
Traditional kumis is made from raw milk. Controlled production heats the milk to 90–92 °C for 5–10 min before the starter goes in, and keeps the finished drink at 4–6 °C. 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.
Every number is labelled with how it is known. How this atlas is made
Herodotus describes Scythians working mare's milk in the 5th century BC, and William of Rubruck describes "cosmos" in the 13th century.
