Fermented cow’s milk or substance used for fermenting cow’s milk; also spelled kumiss and kumyss. It is a drink traditionally consumed in Central Asia.
Koumiss, a mildly alcoholic and sour beverage akin to kefir, is typically made using mare’s milk, which boasts a fat content of 1.7 percent. To achieve its sour flavor, a combination of yeast and culture is added during the fermentation process. The final product is a milky white mixture, tinged with a gray hue, with a texture similar to cream that is interspersed with small gas bubbles. Its characteristic aroma is indicative of its alcoholic content and sour taste.