kumich

Kumich, also known as koo-mich, is a fermented dairy beverage originating from the Caucasus region, particularly among the peoples of Dagestan and Azerbaijan. It is traditionally made from sheep's milk or a mixture of sheep's and cow's milk. The fermentation process is similar to that of yogurt or kefir, involving the action of lactic acid bacteria and yeasts.

The production of kumich typically begins with fresh milk, which is then inoculated with a starter culture. This culture, often passed down through generations, contains a specific consortium of microorganisms responsible for the unique flavor and texture of kumich. The milk is left to ferment at a controlled temperature for a period of time, resulting in a tangy, slightly effervescent drink with a consistency that can range from thin and drinkable to thicker, spoonable.

Kumich is valued for its nutritional content and is considered a probiotic food, believed to aid digestion and contribute to overall health. Historically, it has been consumed as a staple beverage, a source of sustenance, and a medicinal drink. The taste of kumich can vary depending on the type of milk used, the specific starter culture, and the duration of fermentation, but it is generally characterized by its sourness and a subtle alcoholic note due to the presence of yeast. It is often consumed chilled and can be enjoyed on its own or as an accompaniment to meals.