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.
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Recipe Information
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)
Instructions
1. Sterilize all equipment: Thoroughly clean and steam sterilize all containers, stirring spoons, and fermentation vessels to prevent contamination.
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.
3. Cool the milk: Allow the milk to cool to around 40°C (104°F). This is the optimal range for fermentation.
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.
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.
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.
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.
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
Calories |
261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 170 mg | 7% | |
| Total Carbohydrate | 19.5 g | 7% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 19.5 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 482 mg | 37% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 728 mg | 15% | |
*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.
