Kumis: How to Make Fermented Mare’s Milk at Home

This guide is for visitors to Kazan who want to understand and try kumis, one of the defining drinks of Tatar cuisine. You’ll learn what kumis tastes like, how it’s made, and how to prepare it at home if mare’s milk is available to you. The traditional way is to ferment fresh mare’s milk with a starter culture over several days, stirring regularly to develop carbonation and tanginess.

Kumis remains a living tradition in Kazan and across the steppes of Central Asia. Rather than a tourist novelty, it’s an everyday drink offered to guests as a mark of respect at the table, and available in traditional restaurants and bazaars. Understanding how to make kumis fermented mare milk gives insight into centuries of nomadic food culture.

Quick answer: Warm fresh mare's milk to body temperature, stir in a kumis starter culture or yogurt, then cover and ferment at room temperature for one to three days, stirring once daily. The drink is ready when it develops a sour, fizzy flavour. Total time: 1–3 days plus 10 minutes of active preparation.

At a Glance

Type	Drinks
Local name	кумыс
Origin	Central Asian steppes, particularly among Turkic and Mongolic peoples including Tatars, Kazakhs, Kyrgyz, and Bashkirs
Servings	4–5 people (from 2 liters of milk)
Total time	1–3 days (10 minutes active preparation; rest is passive fermentation)
Difficulty	Medium

History and Story of Kumis, Kazan

Kumis is an ancient beverage which Scythian tribes of the Central Asian steppes drank some 25 centuries ago. The drink remains important to peoples of the Central and East Asian steppes of Turkic and Mongolic origin, including Volga Tatars, Kazakhs, Bashkirs, Kalmyks, Kyrgyz, and Mongols. Mares are milked only for part of the year — roughly the warm months, when they’ve foaled — and they don’t give much at a time, so kumis is seasonal and labour-intensive. This history of fermented mare’s milk reflects the nomadic lifestyle of the steppe peoples, for whom horses were central to survival and culture. In Kazan, kumis remains woven into Tatar food traditions alongside tea with milk and traditional pastries.

Ingredients

• 2 liters fresh mare's milk (or cow's milk as a substitute)
• 2–3 tablespoons kumis starter culture or plain yogurt with active cultures
• 2–3 tablespoons sugar (optional, to aid fermentation)
• Clean fermentation vessel (glass jar or ceramic crock)
• Muslin cloth or clean kitchen towel for covering
• Wooden spoon or utensil for stirring

How Kumis, Kazan Is Made

Step 1: Warm the milk gently

Pour fresh mare's milk (or cow's milk) into a clean fermentation vessel. Warm it gently to about body temperature — approximately 30°C (86°F). Do not heat it too high, as excessive heat will damage the fermentation cultures. Use a thermometer if available, or test with your finger: the milk should feel warm but not hot.

Tip: If using cow's milk, the fermentation will still work but may be less traditional; mare's milk has higher sugar content which creates more carbonation and alcohol.

Step 2: Add the starter culture

Stir in the kumis starter culture or plain yogurt containing live bacterial cultures. Use 2–3 tablespoons, stirring vigorously to distribute the culture evenly throughout the milk. Add sugar if using it; this optional ingredient helps feed the fermentation process. Mix thoroughly.

Tip: If you have a previous batch of kumis, you can use some of that as your starter culture instead of yogurt—this creates a continuous fermentation tradition.

Step 3: Cover and let ferment

Cover the container with a clean muslin cloth or kitchen towel. This allows air circulation while protecting the milk from dust and contamination. Leave the vessel at room temperature (around 20–25°C) for the fermentation to proceed. Choose a quiet spot away from direct sunlight and temperature fluctuations.

Tip: Room temperature is essential; too cold and fermentation will be very slow; too warm and the drink may develop off-flavours.

Step 4: Stir once daily

Each day of fermentation, stir the mixture once with a clean spoon or wooden utensil. Use vigorous stirring motions to introduce air and encourage carbonation. This physical agitation mimics the traditional method of churning kumis in leather sacks, which is why stirring is essential to develop the characteristic fizz and tang.

Tip: The more consistently you stir, the more pronounced the carbonation will be in the final drink.

Step 5: Taste for readiness

After 1–2 days, begin tasting the mixture daily. Fermentation is complete when the drink develops a noticeably sour flavour, a slightly fizzy or bubbly texture, and a mild yeasty aroma. It should taste tangy and refreshing, never bitter or spoiled. The exact timing depends on room temperature and the strength of your starter culture.

Tip: If the taste is still too mild after day two, allow another 12–24 hours. You can cover and refrigerate it once ready to slow fermentation.

Step 6: Chill and serve

Once fermentation is complete and the drink tastes right to you, chill it in the refrigerator before serving. Kumis is traditionally served cold in bowls or small cups. The cold temperature brings out the refreshing character of the drink and makes it easier to sip.

Tip: Serve kumis alongside traditional Tatar bread or pastries for an authentic experience.

Variants

• Strong kumis: fermented for a longer period (3+ days) to develop a more pronounced sour and alcoholic taste
• Soft kumis: a fresher version mixed with fresh mare's milk to reduce sourness and alcohol content
• Kumis made with cow's milk: a modern adaptation using pasteurized cow's milk as a substitute when mare's milk is unavailable
• Kumis with added sugar or honey: sweetened versions for those who find pure kumis too sour

Common Mistakes to Avoid

• Using milk that is too hot or too cold for fermentation: the milk must be warmed to around body temperature, no higher. Too hot kills the cultures; too cold slows fermentation dramatically.
• Not stirring frequently enough: traditional kumis requires vigorous stirring to develop carbonation and prevent the drink from separating. Stirring once daily is the minimum.
• Stopping fermentation too early: many people taste kumis after one day and think it is not ready because the flavour is still mild. Give it the full 1–3 days depending on temperature. Taste is the true indicator, not time alone.
• Using expired or low-quality starter culture: make sure your yogurt or kumis starter contains active live cultures. Dead cultures will not ferment the milk properly.
• Contaminating the vessel: any dirt, soap residue or non-sterile utensils can interfere with fermentation or introduce unwanted bacteria. Wash everything thoroughly with clean water.
• Fermenting in an environment that is too warm: if your kitchen is above 30°C, the fermentation may happen too quickly and produce an overly sour or unpleasant taste. Conversely, below 15°C, fermentation will be very slow or may not happen at all.

How to Order and Eat It

Kumis is tangy, lightly sparkling and mildly alcoholic, usually somewhere between 0.7 and 2.5 percent. Serve it well chilled in small bowls or cups. Take small sips to become accustomed to the distinctive sour and yeasty flavour. Sour and bubbly don’t usually go together, but with fermented horse milk, they’re a natural pair. In traditional settings, a single bowl is passed around the table as a sign of hospitality and trust. Kumis pairs naturally with Tatar bread, pastries, and savory meat dishes. It is not an everyday beverage for all palates, but trying it is considered a cultural experience and a mark of respect when offered by hosts.

To order: кумыс пожалуйста [kumis pozhaluysta]

Russia Vibes Tips

• Kumis is seasonal in traditional preparation. Mares are milked only during the warm months, when they've foaled, and they don't give much at a time. If visiting Kazan in summer, you're more likely to find fresh, locally-made kumis at traditional restaurants and bazaars. Winter versions may be industrial or stored from warmer months.
• Many first-time visitors find the sour, yeasty flavour challenging. Kumis is also served in its softer version, which is a slightly less strong-tasting drink that's blended with fresh mare milk. Ask for this milder version if you want a gentler introduction to the drink.
• The alcohol content is very mild—between 0.7 and 2.5 percent. It comes from natural fermentation of the milk's sugars, not from added spirits. This is a casual drink offered to family and guests, not an intoxicant.
• At home, pasteurized cow's milk can substitute for mare's milk if you cannot source fresh mare's milk. The fermentation will work, but the flavour and character will differ slightly. Traditional kumis made from mare's milk has a more distinctive taste and higher natural alcohol content due to the milk's higher sugar.
• Do not use ultra-pasteurized milk or milk that has been sitting open. Make sure your yogurt or starter culture contains live active cultures by checking the package label. Dead cultures will not ferment properly.
• Once fermented and chilled, kumis will continue to ferment slowly in the refrigerator. After a week, it may become more sour. You can extend the life of your batch by reserving 100 ml as a starter for the next batch—this is the traditional continuous fermentation method.

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FAQ

What does kumis taste like?

Kumis is tangy, lightly sparkling and mildly alcoholic. It has a sour, yeasty flavour with a slight fizz, similar in some ways to kefir or sour yogurt, but more pronounced. The taste varies depending on fermentation length and temperature. It is not for every palate, but is a distinctive part of Tatar and Central Asian food culture.

Does kumis contain alcohol?

Kumis is usually somewhere between 0.7 and 2.5 percent alcohol. This comes from natural fermentation of the milk's sugars. The drink isn't boozy enough to worry about the alcohol content. It is a casual beverage, not an intoxicant.

Why is mare's milk used instead of cow's milk?

Mare's milk contains more sugars than cow's or goat's milk fermented into kefir, kumis has a higher, though still mild, alcohol content. This higher sugar creates more carbonation and a more distinctive flavour. However, cow's milk can be used as a substitute, especially in modern industrial production.

How long does kumis take to make at home?

The fermentation takes 1–3 days depending on room temperature and starter strength. Active preparation is only about 10 minutes. The exact timing depends on how sour and fizzy you want the final drink to be. Taste daily to judge readiness.

Can I make kumis with cow's milk if I don't have mare's milk?

Yes. Industrial-scale production of kumis generally uses cow's milk, which is richer in fat and protein but lower in lactose than the milk from a horse. The fermentation will work with pasteurized cow's milk, though the flavour will be less distinctive than traditional mare's milk kumis.

Is kumis safe for people with lactose intolerance?

Mare's milk has more lactose than regular cow's milk, but the fermentation breaks it down. Fermentation almost completely removes the lactose. This makes properly fermented kumis suitable for many people with lactose intolerance, though individual tolerance varies.

What starter culture should I use?

Plain yogurt with active live cultures is the most accessible starter. Look for labels stating 'active cultures' or 'live cultures.' Alternatively, you can use a commercial kumis starter culture if available at specialty shops. Once you have made one batch, reserve 100 ml of finished kumis to use as the starter for your next batch.

Where can I try kumis in Kazan?

Kumis is served at traditional Tatar restaurants in Kazan and sometimes at bazaars. It is a staple of authentic Tatar food culture and is offered to guests at the table. Look for restaurants specializing in traditional Tatar cuisine, particularly during the warmer months when kumis is fresher and more widely available.

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