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Fermented milk from Sakha Republic
Kymys is the Sakha (Yakut) name for koumiss, fermented mare's milk, the national drink of Yakutia. A stronger form is called köönnüü kymys or köiüürgen, and there are named variants such as kymys with melted butter.
A short entry: the sources we found record only what is said here about Kymys itself. Its own sources do not record how it is made, so the steps and scenes below are those of Koumiss / qymyz, the closest documented fermented milk ferment, shown as a guide to the method, not as a record of Kymys.
| Mare milk | The milk all koumiss is made from[codex243] |
Total time across the steps of Koumiss / qymyz: 28 h – 3.2 days
What changes: Starting material: raw mare milk, milked in summer
Output: raw mare milk, July to October.
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
Kymys is the Sakha (Yakut) name for koumiss, fermented mare's milk, the national drink of Yakutia. A stronger form is called köönnüü kymys or köiüürgen, and there are named variants such as kymys with melted butter. Lactobacillus delbrueckii subsp. bulgaricus and Kluyveromyces marxianus, the specific starter Codex gives for kumys does most of the fermenting.
Kymys is the Yakut form of koumiss, with its own names, a stronger köönnüü form and variants such as kymys with melted butter.
Codex sets minimum acidity (0.7 % lactic acid), ethanol (0.5 % vol) and live-culture counts (starter 10⁷ cfu/g, yeasts 10⁴ cfu/g) for kumys in general.
Every number is labelled with how it is known. How this atlas is made
Ethnographer V. L. Seroshevsky (1896) wrote that milk food held first place in the Yakut diet (cited by Danilov 2019). Danilov collected 173 Yakut base words for dairy products.
