Kumis

Kumis, also spelled kumys or koumiss, is a fermented dairy beverage traditionally made from mare’s milk in Central Asia, the Caucasus, and parts of Russia. It is mildly alcoholic, lightly carbonated, and has a tangy, slightly sweet flavor.

Production involves fermenting fresh mare’s milk with cultures containing lactic acid bacteria and yeasts, often introduced through kumis grains similar to kefir grains. The fermentation produces lactic acid, ethanol, and carbon dioxide, giving the beverage its low alcohol content and gentle effervescence. In some regions, cow’s or goat’s milk may be used, or pasteurized milk with controlled starter cultures may be employed for consistency.

Regional names and uses vary. In Mongolia the drink is known as airag. Among Kazakh, Kyrgyz, Bashkir, and other Turkic and Mongolic peoples, kumis has been a traditional staple and a beverage of hospitality and ceremonial significance. Production methods differ by locale, influenced by available milk, climate, and starter cultures.

Nutritional and safety aspects: Kumis provides a source of protein, fats, minerals, and probiotics from the lactic acid bacteria. Fermentation reduces lactose content, making it partially more tolerable for some lactose-sensitive individuals, though it remains dairy. Alcohol content varies with fermentation length and starter, typically ranging from roughly 0.5% to 2.5% ABV in traditional preparations; modern commercial versions can differ. Improper preparation can pose microbial risks, so traditional practices emphasize cleanliness and proper fermentation. People with dairy allergies or who are pregnant should exercise caution or avoid.

Historically, kumis has played a notable role in nomadic life and Silk Road exchanges, reflecting its utility as a portable source of nutrition and fermentative preservation. Today it is produced artisanally in some regions and commercially in others.