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How to Make Koomis Fermented Horse Milk From Kazakhstan
- Ensure your horse milk is fresh and high-quality. If you can't source it directly, look for reputable suppliers specializing in authentic ingredients.
- In a large, clean glass container (at least 1 gallon capacity), pour in 1 gallon of fresh horse milk.
- Add 1/4 cup of a starter culture (previously fermented Koomis works best, otherwise, use a dairy starter specifically designed for fermenting milk).
- Stir gently but thoroughly to ensure the starter culture is evenly distributed throughout the milk.
- Cover the container loosely with a clean cloth or lid – allowing for air circulation is crucial for the fermentation process.
- Let the mixture ferment at room temperature (ideally between 68-72°F) for 20-24 hours. The fermentation time will depend on the ambient temperature and your starter culture.
- Monitor the mixture regularly. It should start to thicken and develop a slightly sour aroma. The longer it ferments the stronger the taste and slight alcohol content will become.
- Once the desired tanginess and consistency are achieved, strain the Koomis through a fine-mesh sieve or cheesecloth to remove any solids.
- Refrigerate the Koomis to slow down the fermentation process and improve its shelf life.
- Enjoy your homemade Koomis! It's best served chilled, and you may add a touch of honey or sugar to taste.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
0g
Fat
90g
Carbs
8g
