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Fermented milk from Buryatia
Kurunga is a Buryat cow-milk drink soured by a mixed lactic and alcoholic fermentation, much like koumiss but made from cow's milk. A kept starter called ekhe goes into the milk, and lactic bacteria with yeasts sour it within hours. Fermented kurunga is also distilled into milk vodka.
| Cow's milk | Skimmed and pasteurised in the laboratory study[zandanova2021][kochetkova2022] |
| Kurunga starter (ekhe) | A natural starter of lactic bacteria and yeasts, which people in Buryatia sometimes keep for six months or more[kochetkova2022][stoyanova2014] |
| Starter | a kept natural starter called ekhe, of lactic bacteria and yeasts |
Total time across the recorded steps: 8.3 h – 10 h
What changes: In the laboratory study the milk is pasteurised before the starter goes in
Output: pasteurised 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
Kurunga is a Buryat cow-milk drink soured by a mixed lactic and alcoholic fermentation, much like koumiss but made from cow's milk. A kept starter called ekhe goes into the milk, and lactic bacteria with yeasts sour it within hours. Fermented kurunga is also distilled into milk vodka. Made in 4 steps over 8.3 h – 10 h. The longest step, ferment to a sour, lightly alcoholic drink, takes 8–10 h (Zandanova T.N 2021). Lactobacillus, 62.4 % and 94.1 % of the bacteria in two Buryat samples; the strain Lactobacillus diolivorans KL-2 was isolated from kurunga and Lactococcus do most of the fermenting.
| Main step | 8–10 hReported[zandanova2021] | Ferment to a sour, lightly alcoholic drink |
|---|---|---|
| Temperature | 84 °CReported[zandanova2021] | Pasteurise the milk |
Kurunga is a koumiss-style mixed lactic and alcoholic ferment made from cow's milk instead of mare's milk, and it is soured more strongly than kefir (120 °T against 90 °T in the same study).
Two khurunga samples from Buryatia measured pH 3.5–4 (Kochetkova 2022). The laboratory study that gives the step values pasteurised the skimmed milk first, at 84 °C for 15 minutes. As a general warning for any fermented milk, the CDC says drinking or eating products made from raw milk can expose people to germs such as Campylobacter, Cryptosporidium, E. coli, Listeria, Brucella and Salmonella. None of these was reported in the khurunga study, which does not show that any batch is free of them.
Every number is labelled with how it is known. How this atlas is made
