A glass of qymyz poured from a bottle labelled kumys, with horses on the label

ขั้นสูง

Qymyz (Kumis)

Name: Qymyz (Kumis)
Total time: 73 h 20 min
Yield: 8
Cuisine: Kazakh
Ingredients: 3 L Fresh raw mare's milk; 300 ml Qymyz starter from a previous batch

Mare's milk fermented in a leather or wooden vessel and churned by hand hundreds of times a day for three days — sour, slightly fizzy, faintly alcoholic, and the drink Kazakhstan is built on.

แหล่งที่มา

สูตรโดย Kazakh steppe kitchens · 🏺 ดั้งเดิม · The pastoral, horse-herding heart of Kazakh food — beshbarmak, boiled and cured meats and the dishes of the nomad table, eaten with the hands and shared from one platter.

Kazakh · the national drink — An ownerless traditional drink, so no cook is credited. The cited article confirms the fermented mare's-milk definition, the alternative name airag and the slight alcohol content. It covers the whole Central Asian steppe rather than Kazakhstan alone, and that is said here rather than glossed over. Quantities, the churning schedule and the raw-milk note are this book's own.

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ดูวิธีทำเป็นวิดีโอ · 3 วิดีโอ

Mongolian Nomad Family Inside Production AncientDishes

⏱ 4400 นาที🍽 8 ที่🔥 60 แคล🇰🇿 คาซัคสถาน

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วิธีทำ

Pour the starter into a clean wide-mouthed wooden or ceramic vessel — traditionally a leather saba, but neither plastic nor metal.
Add 1 L of the fresh milk, cover with a cloth and churn it with a wooden plunger for 10 minutes.
Leave it at 18 to 22°C and churn it for 5 minutes every hour or two through the day. Do not refrigerate it.
💡 The churning is not stirring for the sake of it — it keeps oxygen in and stops the fat separating, and a batch left alone for a day goes flat and slimy.
Add the second litre on day two and the third on day three, churning after each addition.
It is ready when it is sharply sour, fizzes on the tongue and has separated into a thin, even liquid — about 3 days in total.
Serve cold in wide bowls, stirred first. Keep 300 ml back as the starter for the next batch.

💡 เคล็ดลับ

Qymyz is roughly 1 to 2% alcohol from the fermentation. It is drunk by everyone in Kazakhstan and is not treated as an alcoholic drink, but the alcohol is real and worth knowing about.
It is raw milk, unpasteurised by definition — that is what the fermentation relies on. Buy it from a producer who sells it for drinking, and drink it fresh.
Without a starter the first batch takes a week and often fails. Kazakh households pass starter between families, and a market seller will usually give you some.