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    You are in: Home / Recipes / Koomis, Fermented Horse Milk from Kazakhstan Recipe
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    Koomis, Fermented Horse Milk from Kazakhstan

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Boonlong's Note:

    I am including this as a curiosity. Even most Kazakhs don't drink this very much any more, little wonder. It has to be the most awful alcoholic beverage on the face of the Earth. Still, if you're a glutton for punishment, desperate for a totally new experience or looking for a new way to prove your machismo, then give it a try. It is also found in Mongolia.

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    Units: US | Metric

    • 2 liters mare's milk
    • 1/4 cup horse fat


    1. 1
      Pour milk into a goat-skin bag. Add horse fat and fermenting agent. Leave in at room temperature, stirring once a day, for six weeks.
    2. 2
      Serve chilled. Better yet, don't serve it.

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    Ratings & Reviews:

    • on June 20, 2007


      I thought I should add something a little more positive. Kumys (to give it the spelling closest to the Cyrillic) is also a national dish in Kyrgyzstan. There, it is served with sheep's meat (cut into large pieces, bone on) and a clear dill soup with oil. Kumys can be astonishing: it's like hard cider mixed with milk (and maybe a bit of vinegar). Bishkek, the capital of Kyrgyzstan, may even be named for the churn used to make the drink. I'd also add that kumys isn't hard to get, in Kazakhstan or Kyrgyzstan: if you go there in early summer, by all means look for it. It doesn't take machismo to drink it! -- just curiosity.

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    Nutritional Facts for Koomis, Fermented Horse Milk from Kazakhstan

    Serving Size: 1 (530 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 446.6
    Calories from Fat 285
    Total Fat 31.7 g
    Saturated Fat 18.1 g
    Cholesterol 86.3 mg
    Sodium 253.4 mg
    Total Carbohydrate 24.0 g
    Dietary Fiber 0.0 g
    Sugars 0.0 g
    Protein 16.9 g

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