{"id":12810,"date":"2025-02-28T22:18:05","date_gmt":"2025-02-28T13:18:05","guid":{"rendered":"https:\/\/ashu-travel.com\/news\/a-detox-with-mares-milk-introducing-kumis-kyrgyzstans-surprising-cultural-tradition\/"},"modified":"2026-10-01T21:08:18","modified_gmt":"2026-10-01T12:08:18","slug":"mares-milk-and-kumus","status":"publish","type":"news","link":"https:\/\/ashu-travel.com\/en\/news\/mares-milk-and-kumus\/","title":{"rendered":"A Detox with Mare’s Milk!? Introducing Kumis, Kyrgyzstan’s Surprising Cultural Tradition"},"content":{"rendered":"\n
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Salamatsyzby! This is Sugiura from ASHU TRAVEL, your guide to scenic horse riding tours in Central Asia.<\/p>\n\n\n\n

“A detox with mare’s milk!?” I bet many of you are surprised to hear that.<\/p>\n\n\n\n

In Kyrgyzstan, fermented mare’s milk, called kumis, has long been enjoyed as a health drink. It’s said to help balance your gut, and it’s an essential part of nomadic life.<\/p>\n\n\n\n

This time, I’ll introduce the appeal of kumis, its health benefits and how to actually experience mare’s milk culture in Kyrgyzstan!<\/p>\n\n\n\n

What Is Kyrgyzstan’s Mare’s Milk Culture?<\/strong><\/h2>\n\n\n\n
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For Kyrgyz nomads, horses aren’t just a means of transport; they’re an essential part of life. The milk from those horses is highly nutritious and has long been used to stay healthy. The ways of drinking it are unique too: besides drinking it fresh, people also ferment it and enjoy it as kumis (fermented mare’s milk).<\/p>\n\n\n\n

Why do the Kyrgyz love drinking mare’s milk so much? Let’s find out!<\/p>\n\n\n\n

Nomads and mare’s milk<\/strong><\/h3>\n\n\n\n
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For Kyrgyz nomads, horses are precious and at the center of daily life. The milk from those horses is highly nutritious and has long been used to stay healthy.<\/p>\n\n\n\n

\u2714 Drinking it fresh from the mare (fresh milk)<\/strong><\/p>\n\n\n\n

Freshly milked mare’s milk is light and slightly sweet. Drinking milk fresh in the early morning is part of the nomads’ daily routine. Kyrgyz nomads are used to drinking fresh milk, but people who aren’t can easily get an upset stomach, so if you’re not used to it, we recommend starting with a small amount.<\/strong><\/p>\n\n\n\n

\u2714 Fermented into kumis<\/strong><\/h4>\n\n\n\n

When fresh mare’s milk is fermented, it becomes kumis, Kyrgyzstan’s traditional drink. Rich in lactic acid bacteria and said to help balance the gut, it’s made in many households in summer.<\/p>\n\n\n\n

\u2714 Mare’s milk for hospitality and preserved food<\/strong><\/h4>\n\n\n\n

Mare’s milk is a special drink served when welcoming guests<\/strong>. It’s also made into a dried cheese called kurut, a preserved food. Easy to carry, it’s a valuable source of energy for nomads.<\/p>\n\n\n\n

What Is Kumis (Fermented Mare’s Milk)?<\/strong><\/h2>\n\n\n\n
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Kumis is a drink widely enjoyed in Mongolia, Kazakhstan and Kyrgyzstan. It’s milky white, with a sour taste and a slight fizz like a carbonated drink.<\/p>\n\n\n\n

In Kyrgyzstan, people have a custom of enjoying kumis in summer, and you’ll often see it at roadside stalls and in homes.<\/p>\n\n\n\n

Is Kumis the Origin of Calpis\u00ae<\/sub>?<\/strong><\/h3>\n\n\n\n

Kumis is said to be closely connected to Calpis\u00ae<\/sub>, the well-known Japanese lactic acid drink. According to one theory, Calpis founder Kaiun Mishima drank a fermented beverage similar to kumis while traveling in Inner Mongolia and was inspired to develop it.<\/p>\n\n\n\n

How Kumis Is Made, in a Nutshell<\/h3>\n\n\n\n

Kumis, Kyrgyzstan’s traditional fermented drink, is made by fermenting<\/strong> fresh mare’s milk.<\/p>\n\n\n\n

\u2714 The kumis fermentation process<\/strong><\/h4>\n\n\n\n
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  1. First, get the mare’s milk!<\/strong>
    You can only get about 200 ml from a mare at a time. So the mare doesn’t hesitate (“Hey, wait a minute…”), the foal is first allowed to suckle to put her at ease.<\/li>\n\n\n\n
  2. Stir, stir and stir<\/strong>
    The milk is poured into a wooden tub or leather bag, and a starter culture is added for fermentation. Then, so that fermentation proceeds evenly, it’s stirred an amazing several thousand times a day.<\/li>\n\n\n\n
  3. Kumis is ready in 2 to 3 days<\/strong>
    After 2 to 3 days, the kumis is ready, with a refreshing tang and a slight fizz.<\/li>\n<\/ol>\n\n\n\n

    What’s Kumis’s Distinctive Flavor Like?<\/strong><\/h3>\n\n\n\n
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    Kumis is known for its distinctive taste and aroma. As fermentation progresses, it becomes more sour, with a refreshing, lightly fizzy finish<\/strong>, but first-timers may find it a bit of an acquired taste.<\/p>\n\n\n\n

    \u2714 Kumis flavor characteristics<\/strong><\/h4>\n\n\n\n