Koomis Fermented Horse Milk from Kazakhstan

Discover the enchanting flavors of Central Asia with Koomis, a traditional fermented horse milk drink from Kazakhstan, reimagined with easy-to-find ingredients. This authentic recipe uses raw goat’s milk or mare’s milk, tangy yogurt or kefir for a probiotic boost, and a touch of sugar to create a lightly fizzy, refreshing beverage with a nuanced, tangy depth. The step-by-step fermentation process brings out a unique effervescence, making it a perfect balance of creamy and bubbly. Ideal for adventurous foodies or fermentation enthusiasts, this recipe is a deep dive into Kazakh culinary heritage. Serve it chilled for a revitalizing sip that transports you straight to the steppes of Central Asia.

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2000 ml Fresh raw goat's milk (or raw mare's milk if available)
• 100 ml Starter culture yogurt or kefir
• 20 g Granulated sugar
• 100 ml Clean water (optional, for adjusting consistency)

Directions

Step 1

1. Sterilize all equipment: Thoroughly clean and steam sterilize all containers, stirring spoons, and fermentation vessels to prevent contamination.

Step 2

2. Heat the milk: In a heavy-bottomed saucepan, gently heat the milk to approximately 85°C (185°F), then hold the temperature for 10 minutes. This ensures the milk is pasteurized and ready for fermentation.

Step 3

3. Cool the milk: Allow the milk to cool to around 40°C (104°F). This is the optimal range for fermentation.

Step 4

4. Add sugar: Stir in the granulated sugar until fully dissolved. The sugar serves as food for the fermentation culture, aiding carbonation and tangy flavor development.

Step 5

5. Introduce starter culture: Add the yogurt or kefir to the milk and mix thoroughly. This introduces the probiotics that will create the signature fermented taste.

Step 6

6. Ferment: Pour the mixture into a clean, airtight fermentation vessel (e.g., glass jar). Cover loosely if CO2 needs to escape. Allow the milk to ferment at a constant room temperature (20-25°C or 68-77°F) for 24-48 hours, stirring occasionally.

Step 7

7. Secondary fermentation: (for fizz) Once the desired tangy flavor is achieved, transfer the fermented milk to airtight bottles for a secondary fermentation. Leave at room temperature for an additional 6-12 hours to build light carbonation.

Step 8

8. Chill and serve: Transfer the bottles to the refrigerator to halt fermentation. Shake gently before serving to distribute the natural fizz and tang. Kumis is best enjoyed chilled, within a few days.

Nutrition Facts

Serving size	(2251.9g)

Amount per serving	% Daily Value*
Calories	1560.4

Total Fat 87.9g	0%
Saturated Fat 57.1g	0%
Polyunsaturated Fat g
Cholesterol 241.5mg	0%
Sodium 1018.9mg	0%
Total Carbohydrate 117.8g	0%
Dietary Fiber 0g	0%
Total Sugars 117.8g
Protein 79.6g	0%

Vitamin D 245.2IU	0%
Calcium 2887.2mg	0%
Iron 0.9mg	0%
Potassium 4367.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.0%

Protein: 20.1%

Carbs: 29.8%