Kumis

Prepare the Fermentation

If using cow's milk, you can add a bit more kefir or yogurt to help with the fermentation process.

In a clean container, combine the mare's milk with plain yogurt and kefir (if using).

Stir in sugar if desired, depending on how sweet you want the kumis.

Cover the container with a clean cloth or lid. Leave it at room temperature (ideally around 70°F/21°C) for 24-48 hours to ferment. The fermentation time can vary depending on the ambient temperature and desired sourness.

Stir the mixture occasionally during the fermentation process.

Strain and Chill

After the fermentation period, strain the kumis through a fine-mesh sieve to remove any curds or solids.

Transfer the strained kumis to clean bottles or jars.

Refrigerate the kumis for at least 2 hours to chill and further develop its flavor.

Serve