Turkish Kumis has been a part of Turkic and Central Asian cultures for centuries. This fermented horse milk drink holds significance in health and social rituals. Changes in technology and lifestyles have reduced its production and consumption. Yet, it remains a cultural symbol among Central Asian and Turkic communities. In this blog, we explore the history, production, cultural role, and current status of kumis in the modern world.

You should also read my articles introducing other products of Turkish cuisine! You can access them through the links below. I recommend following me on my Pinterest account as well.

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The Significant Place of Kumis in Turkish Culture

Outdoors, under a clear sky, kumis flows from a carved wooden ladle into a decorated terracotta bowl. This traditional serving set, placed on a wooden table, overlooks a lush green meadow with distant mountains.

Kumis ranks as one of the oldest and most vital beverages in Turkish culture. This fermented milk drink has woven itself into the lifestyle of the Turkish people for centuries, playing a significant role in the traditions and rituals of many Turkish communities. In this article, we will explore the role of kumis in Turkish culture, identify the lands and nations where it appears, and discuss its current consumption.

The Significant Place of Kumis in Turkish Culture

Kumis ranks as one of Turkish culture’s oldest and most vital beverages. This fermented milk drink has woven itself into the lifestyle of the Turkish people for centuries, playing a significant role in the traditions and rituals of many Turkish communities. This article will explore the position of kumis in Turkish culture, identify the lands and nations where it appears, and discuss its current consumption.

Kumis’s Origin and Its Place in Turkish Culture

Kumis, a fermented drink made from horse milk, has been known since the Turkic peoples started spreading from Central Asia. Emerging as part of the nomadic lifestyle, many Turkic communities believe in its health benefits and consider it a “life elixir.”

Where Kumis Is Found?

Especially prevalent in Central Asia’s vast steppes, the homeland of the Turks, kumis enjoys traditional production and consumption. Kazakhstan, Kyrgyzstan, and Mongolia, among other regions inhabited by Turkic peoples, continue this tradition. Additionally, kumis has left its mark in areas like some Siberian regions, Tatarstan, and Bashkortostan, where Turks have historically spread.

Current Consumption of Kumis

Kumis still enjoys popularity today, particularly in the Turkic republics of Central Asia. In Kazakhstan and Kyrgyzstan, the tradition of consuming kumis at traditional festivals, weddings, and significant social events persists. These countries not only cherish kumis as cultural heritage but also as a tourist attraction, giving foreigners the opportunity to sample this unique beverage. In Turkey, small-scale production and consumption of kumis continue, particularly in Anatolia’s regions.

A handcrafted terracotta pot, adorned with intricate carvings, brims with kumis. Matching small terracotta bowls sit around it, all resting on a wooden surface with a vibrant, patterned cloth underneath.

Kumis has reached the present day as a vibrant element of Turkish culture and history. Made from fermented horse milk, this unique beverage embodies the traditions, lifestyle, and social rituals of the Turkic peoples. With its ongoing traditional production and consumption in Central Asia and parts of the Turkic world, kumis plays a crucial role in preserving our cultural heritage and passing it on to future generations. Promoting this traditional drink serves as a means to display Turkish culture’s richness and diversity to the world.

Kumis in Turkic Mythology

In Turkic mythology, people have regarded kumis as a sacred beverage, offering it to spirits and gods as a sacrifice. These rituals often took the form of libations, pouring a portion of kumis into fire, earth, or water to please the spirits or other supernatural beings. At festivals dedicated to the greatest gods of the Yakut Turks, participants drink kumis by the god’s request. The festivities end after the youth become intoxicated and sing songs.

Kumis Production: A Glimpse into Turkic Heritage

Kumis, Central Asia’s national drink, starts its journey from mare’s milk, the key ingredient. The sugar in the milk ferments into a whitish liquid, thanks to a specific community of microorganisms. This community includes lactic acid bacteria (Lactobacillus bulgaricus, streptococcus) and yeasts (torula kumys). These microorganisms convert the milk sugar into acid, alcohol, and CO₂. Since producers make kumis in open containers, much of the CO₂ escapes during the manufacturing process. Kumis contains more alcohol than kefir, though its acidity levels are similar. People also recognize kumis for its ability to energize humans.

A traditional clay pot with a matching lid, featuring a glossy finish and a contrasting textured stripe design. The pot is robust, with a narrow opening, and the small, flat lid sits alongside it. This type of pot is often used for cooking or storing food and is reminiscent of earthenware used in various cultures, including Turkish cuisine, for slow-cooking dishes to enhance their flavor.

Collecting mare’s milk directly and storing it in warm containers marks the beginning of kumis production. After it froths adequately, workers seal it in leather bags called “tulum” to block air and store it. Adding a portion of previous kumis to fresh mare’s milk starts the fermentation, a crucial step for beginning the process. In some regions, people save a portion of kumis specifically as a starter for making future batches.

Using churns, made from horse leather, adds another key flavor element to kumis. Producers add the fermented mare’s milk to these churns and stir it with a “bişkek” spoon for about 45 minutes. Roughly 24 hours later, the fermentation process completes, yielding kumis with a taste similar to slightly sour buttermilk. In conclusion, kumis, with its thousand-year history, remains a significant component of Turkish culture’s rich beverage heritage.

Is Kumis an Alcoholic Beverage?

Yes, kumis is an alcoholic beverage, though its alcohol content is relatively low compared to other alcoholic drinks. Made from the fermented mare’s milk, kumis undergoes a natural fermentation process involving lactic acid bacteria and yeasts. This fermentation transforms the milk

‘s sugars into alcohol, acid, and carbon dioxide. Typically, the alcohol content in kumis ranges from 0.7% to 2.5%, making it much lighter than wines or beers. Its unique production method and the types of microorganisms involved give kumis its characteristic taste and slight alcoholic kick, which has been enjoyed in Central Asian cultures for centuries.

Is Kumis Halal?

The Quran warns Muslims about alcoholic beverages and clearly states that they are haram. However, kumis does not have alcohol added to it; the small amount of alcohol it contains naturally forms through fermentation. This situation leads to differing opinions among Islamic scholars.

Determining whether kumis is halal depends on the alcohol content and the interpretation of Islamic laws. Since kumis undergoes fermentation, it naturally contains a small amount of alcohol, usually varying between 0.7% and 2.5%. Islamic law prohibits the consumption of intoxicants, and scholars have different views regarding the permissibility of consuming beverages with alcohol. Some scholars argue that since the alcohol in kumis is a byproduct of fermentation and does not intoxicate unless consumed in large quantities, it might be considered halal. Others, however, recommend caution and avoidance due to its alcohol content. Therefore, the halal status of kumis can vary based on individual beliefs and interpretations of Islamic law.

The Decline of Turkish Kumis Production and Consumption: A Modern Perspective

The primary reason behind the decreased production and consumption of kumis today lies in the significant reduction of horse usage worldwide compared to the past. In earlier times, before the advent of motor vehicles, horses and camels were extensively used for transportation, agriculture, and hauling. This widespread use naturally led to a high rate of horse breeding, facilitating easy access to the raw material needed for products like kumis, made from horse milk. However, technological advancements and the proliferation of motor vehicles have drastically reduced the reliance on horses for these fundamental needs, subsequently leading to a decline in horse breeding and, consequently, the availability of horse milk.

These changes have rendered the production of kumis both costly and challenging. The decrease in horse breeding and the difficulties associated with obtaining horse milk are among the significant factors limiting kumis production today. Moreover, modern technology and scientific progress have enabled the development of various and economical methods for alcohol production. This situation has made it difficult for traditional products like kumis to compete in markets with cheaper and more easily produced alternative beverages. Thus, the production and consumption of kumis have lost their former popularity and prevalence, becoming part of special efforts to preserve cultural events and traditional flavors.

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