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Fermented milk from Colombia
Colombian kumis is a creamy, sour, slightly fizzy cow-milk drink, named after Central Asian koumiss but made from cow milk. At home raw whole milk is back-slopped and left two to three days, then sweetened with cane sugar and cinnamon. Dairy kumis is defined in Colombian law as milk set by Streptococcus lactis or cremoris.
| Whole cow milk | Raw in the artisanal product; hygienised (pasteurised) for dairy kumis[jimenez2022][res2310] |
| Kumis from an earlier batch | Liquid back-slopped starter in home kumis[jimenez2022] |
| Cane sugar and cinnamon | Added before serving[jimenez2022] |
| Starter | backslop (artisanal); Streptococcus lactis or cremoris cultures in dairies |
Total time across the recorded steps: 2 days – 3 days
What changes: Whole cow milk is set aside for souring
Output: milk for souring.
Microbes at work in this step
raw-milk flora at home; hygienised milk in dairies
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
Colombian kumis is a creamy, sour, slightly fizzy cow-milk drink, named after Central Asian koumiss but made from cow milk. At home raw whole milk is back-slopped and left two to three days, then sweetened with cane sugar and cinnamon. Dairy kumis is defined in Colombian law as milk set by Streptococcus lactis or cremoris. Made in 4 steps over 2 days – 3 days. The longest step, add old kumis and leave to ferment, takes 2–3 days (Jimenez M.E 2022) and runs at 28 °C (Chaves-López C 2017). Streptococcus lactis or S. cremoris (now Lactococcus lactis and L. cremoris), required in dairy kumis and Galactomyces geotrichum, Lactiplantibacillus plantarum and Enterococcus faecalis, among the commonest microbes of artisanal kumis do most of the fermenting.
| Main step | 2–3 daysReported[jimenez2022] | Add old kumis and leave to ferment |
|---|---|---|
| Temperature | 28 °CReported[chaves2017] | Add old kumis and leave to ferment |
Colombian kumis shares a name with mare's-milk koumiss but is cow milk soured by lactic bacteria and yeasts such as Galactomyces geotrichum. It is sweetened, often with cinnamon, and only lightly alcoholic.
Artisanal kumis is made from raw milk. In 13 traditional samples, 30 of 72 enterococcus isolates carried genes linked to virulence (Chaves-López 2011). The other 42 carried none, and the strains made no histamine in 48 h of milk fermentation. The 1986 resolution required dairy kumis to be phosphatase-negative and set limits for coliforms and yeasts and moulds; that article was repealed by Resolution 1407 of 2022. The CDC says raw milk and products made from it can carry germs such as Campylobacter, Cryptosporidium, E. coli, Listeria, Brucella and Salmonella, and that children under 5, adults over 65, pregnant women and people with weakened immune systems are at higher risk of serious illness.
Hazards the sources name: Enterococcus isolates carrying virulence-associated genes (30 of 72 isolates from 13 traditional samples).
Every number is labelled with how it is known. How this atlas is made
Colombia's Ministry of Health classed kumis as one of four fermented milks in Resolución 2310 of 1986. Its composition article was later repealed by Resolución 1407 of 2022.
