Kumis

What is Kumis?

Kumis is a traditional drink made by fermenting mare's milk. It is pale and liquid, with a light body compared to other dairy drinks. The taste is slightly sour, with a gentle alcoholic bite that varies by producer. Its alcohol content is low, usually between 0.7 and 2.5 percent. The drink is carbonated from fermentation, giving it a slight fizz. Kumis is usually served cold and sipped from small, handle-less cups or saucers.

Where does Kumis come from?

Kumis has deep roots among the peoples of the Central Asian steppe, including Kazakhs, Kyrgyz, Mongols, and others. Ancient sources such as Herodotus described the Scythians making a fermented mare's milk drink, believed to be kumis. The word comes from Turkic languages and appears in 11th-century texts. Archaeological finds in Kazakhstan suggest early horse milking, though not direct evidence of fermentation. Kumis was also known to Mongols and other steppe cultures, and was mentioned by travelers like William of Rubruck in the 13th century.

How is Kumis made?

Traditionally, kumis is made by fermenting fresh mare's milk in a leather bag, wooden vat, or plastic barrel. The milk is stirred or churned as it ferments, often by hand or by strapping the container to a saddle and letting it jostle during travel. Lactobacilli bacteria acidify the milk, while yeasts produce alcohol and carbonation. In modern production, cow's milk may be used, with added sugar or whey to mimic mare's milk. The fermentation can take a few hours to days, depending on the method.

How and when is Kumis eaten?

Kumis is most often enjoyed cold, especially in the summer. It is a central part of hospitality in Kyrgyz and Mongolian herding communities, particularly on the high summer pastures. Guests are offered kumis in small bowls as a gesture of welcome. The drink is consumed on its own, not as part of a meal, and is valued for its refreshing, mildly intoxicating qualities. The flavor and strength can vary widely, so each batch is a little different.

Kinds of Kumis

While mare's milk is the traditional base, cow's milk is sometimes used in places where mare's milk is scarce. Cow's milk requires added sugar or whey to ferment in a similar way. There are also stronger versions made by freeze distillation, and kumis can be further distilled into a spirit called arkhi. In Mongolia, the drink is called airag, and in some regions it is known as tsegee. Each community may have its own preferred method and taste.

What Kumis means

Kumis is more than a drink; it is a symbol of steppe life and hospitality. It played a role in Mongol and Turkic societies, and was even used in place of tea during the Yuan dynasty in China. Kumis is featured in stories and historical accounts, and has been recommended for health in the past. Its preparation and sharing are important social rituals, especially during the summer herding season. The drink also inspired the Japanese soft drink Calpis.

Questions people ask about Kumis

Good reading and sources

• Encyclopaedia BritannicaArticle

• Kumis on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data