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Fermented milk from Kazakhstan, Kyrgyzstan, Bashkortostan, Tatarstan, Yakutia, Kalmykia, Mongolia
sour, sparkling, lightly alcoholic mare's milk. Made in 4 steps over 2.1 days – 3.1 days. The longest step, beat with a plunger, many strokes, takes 24 h – 2 days (Characterization of airag collected in Ulaanb…) and runs at 20–30 °C (Characterization of airag collected in Ulaanb…). Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus helveticus do most of the fermenting.
| Main step | 24 h – 2 daysReported[pmc4782302] | Beat with a plunger, many strokes |
|---|---|---|
| Temperature | 20–30 °CReported[pmc4782302] | Beat with a plunger, many strokes |
| Acidity | pH 3.3–5Reported[afzaal2021] | Ripen |
| raw mare milk (high lactose ~6–7 %, low casein ~1 %, protein ~2 %, typical) |
| Starter: backslop (old qymyz or a seasoned vessel) |
Total time across the recorded steps: 2.1 days – 3.1 days
What changes: Mares are milked several times a day
Output: mare milk (mid-June to early October in Mongolia).
Microbes at work in this step
raw milk flora
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Raw-milk ferment. Low pH and ethanol give protection.
Every number is labelled with how it is known. How this atlas is made
Herodotus (5th century BC) describes Scythians stirring mare milk in wooden casks. William of Rubruck (13th century) describes cosmos and caracosmos. Botai culture (Kazakhstan) has evidence of mare milking but none of fermentation. The USSR kept ~230,000 mares for kumis in 1982. Sanatorium "koumiss cure" was used for tuberculosis in the 19th century (general knowledge).
