National Dish Kazakhstan: Kumys (Recipe)
In this article
Discover Kumys, one of Kazakhstan’s most treasured drinks! This refreshing, tangy beverage is made from fermented mare’s milk and has quenched the thirst of the Central Asian steppe for centuries. Lightly fizzy, mildly sour and full of gentle nourishment, it is far more than a drink — it is a symbol of hospitality and pride. Bring a taste of nomadic tradition straight into your own kitchen.
About Kumys
Kumys is a fascinating traditional Kazakh drink made from fermented mare’s milk. Beyond its distinctive tang, it carries a rich cultural history, having been cherished across the Central Asian region for hundreds of years. Long regarded as a restorative drink with a range of health benefits, it is frequently served at festive gatherings, where it stands for hospitality and heritage. Its natural fizz and gentle sourness make it quite unlike any dairy drink you may know from Western kitchens.
Ingredients (serves 1–2)
- 500 ml fresh mare’s milk
- 1–2 tablespoons kefir (as a starter culture)
- 1 pinch of salt
- Honey or sugar to taste (optional)
Shopping for the ingredients
To make a delicious Kumys, choosing the right ingredients really matters. Fresh mare’s milk can be found at specialist Asian markets or bought directly from farmers. Kefir works as a starter culture and ensures the fermentation gets going properly. Pay attention to the quality of the milk when you buy it, as it is decisive for the flavour of your finished drink. If you enjoy Kazakh dairy traditions, you might also like the cultured richness of Qurt.
Preparing the dish
Preparing kumys is straightforward, though it does need a little time for the fermentation to work its magic. First, make sure all the equipment you need — such as a glass container and a whisk — is spotlessly clean. The fermentation takes several hours, so it is a good idea to start your kumys a day ahead. Once it reaches the flavour you are after, you can sweeten the drink to taste.
Step-by-step instructions
- Pour the mare’s milk into a clean glass container.
- Add the kefir and the salt, then mix everything together well.
- Cover the container with a cloth and leave it to ferment at room temperature for 12 to 24 hours.
- After fermentation, stir the kumys thoroughly and sweeten with honey or sugar if you like.
- Serve the drink chilled and enjoy a taste of Kazakh tradition.
Gluten-free / lactose-free version
Kumys is naturally gluten-free and usually contains only a very small amount of lactose. Using mare’s milk rather than cow’s milk makes it a suitable choice for people with a lactose intolerance. Because fermentation breaks down part of the lactose, the drink becomes easier for many to digest. Even so, anyone with a severe intolerance should take care when preparing it and may wish to consider alternative fermented products.
Tips for vegans and vegetarians
For vegans it is important to note that kumys is traditionally made from milk. A plant-based alternative could be created from fermented soya milk or almond milk, though this would not be the authentic version. The fermentation culture can be adjusted to make it suitable for such diets. Vegans should take care to choose a plant-based starter culture to achieve the right result.
More tips and tricks
To get the very best from your kumys, keep an eye on the surrounding temperature during fermentation. Warm conditions encourage the process, while cold slows it down. Experiment with the fermentation time to adjust the body of the flavour: a short ferment gives a milder, gentler drink, while a longer one makes the kumys noticeably more intense and tangy.
Adapting the recipe to your taste
The recipe for kumys is easy to adapt to your own preferences. Experiment with different sweeteners, or add flavourings such as vanilla or cinnamon to refine the drink. The ratio of mare’s milk to kefir can also be varied to suit the taste you are after. Be creative and find your own perfect blend! If you enjoy tangy cultured drinks, the closely related Ayran makes a lovely counterpart.
Ingredient substitutions
If you cannot find mare’s milk, there are alternatives such as cow’s milk, which is used in some recipes too. While the texture and flavour will vary a little, you can still create a delicious fermented drink. Make sure the milk you use is fresh for the best result. Camel milk is another traditional option and forms the basis of Shubat, a close cousin of kumys. For vegan versions, plant-based milk and the right starter cultures are an excellent choice.
Drink pairing ideas
Kumys is often served ice cold and goes wonderfully with traditional Kazakh dishes. It also pairs well with other foods such as grilled meat or vegetables. Try it alongside fresh salads or rice dishes for a complete tasting experience. To explore Kazakh food culture further, traditional teas such as Kazakh Tea make a fine accompaniment as well.
Serving and presentation ideas
The presentation of kumys can be simple yet striking. Serve the drink in beautiful glasses or traditional Kazakh cups to create an authentic feel. Decorate it with a mint leaf or a small slice of lemon for a refreshing touch. Be sure to offer the drink well chilled so everyone can enjoy it at its best.
A bit of history
Kumys has its origins in the nomadic way of life of the Central Asian peoples. It was often relied upon as a foodstuff for travellers, being a good source of nourishment that was easy to carry. Throughout its history, kumys has always held a place in Kazakh culture — not only as a drink but as a symbol of hospitality. Making and sharing kumys was, and remains, an important part of social and cultural gatherings across the world of Kazakh cuisine.
More recipe ideas
Summary: Kumys
Kumys is a unique and traditional Kazakh drink made from fermented mare’s milk. It offers both a delicious tang and numerous health benefits. Preparing kumys is simple and can be adapted to personal preference. With its long history and cultural significance, kumys brings a touch of Kazakhstan’s tradition straight to your table.
