flipKoumiss, the Steppe Mare's Milk
Koumiss, the Steppe Mare's Milk
Why this dish? Marco Polo describes koumiss as the Mongols' drink, this fermented mare's milk, slightly fizzy and tart, offered to every guest. He compared it to white wine and noted its mild intoxicating effect.
Mare's milk (or adapted in modern version) beaten and left to ferment until it becomes sourish, frothy, and lightly alcoholic. The ritual hospitality drink of the steppe horsemen, offered in a bowl held with both hands.
As for their drink, I will tell you a strange thing: they have neither vine nor wine, but they milk their mares and beat this milk until it stings the tongue and goes a little to the head, like a clear white wine. To every traveler who passes, they offer the bowl with both hands, and to refuse it would be great villainy. I have drunk it many times under the tent, and by my faith, the palate gets used to it.
- •Fresh mare's milk — full waterskin (base)
- •Leftover koumiss — a little (starter culture)
Koumiss, the Steppe Mare's Milk
Mare's milk (or adapted in modern version) beaten and left to ferment until it becomes sourish, frothy, and lightly alcoholic. The ritual hospitality drink of the steppe horsemen, offered in a bowl held with both hands.
Why this dish? Marco Polo describes koumiss as the Mongols' drink, this fermented mare's milk, slightly fizzy and tart, offered to every guest. He compared it to white wine and noted its mild intoxicating effect.
As for their drink, I will tell you a strange thing: they have neither vine nor wine, but they milk their mares and beat this milk until it stings the tongue and goes a little to the head, like a clear white wine. To every traveler who passes, they offer the bowl with both hands, and to refuse it would be great villainy. I have drunk it many times under the tent, and by my faith, the palate gets used to it.
Ingredients (period version)
- Fresh mare's milk — full waterskin (base)
- Leftover koumiss — a little (starter culture)
Ingredients
- Whole milk (cow) or mare's milk if available — 1 liter (base)
- Plain kefir or live yogurt — 3 tbsp (starter)
- Water — 100 ml (to lighten like mare's milk)
Method
- Warm the milk mixed with water to 25–30°C (neither hot nor cold).
- Add the kefir or live yogurt and whisk thoroughly.
- Cover with a cloth and let ferment at room temperature for 24–48 hours, whisking vigorously several times a day to aerate.
- When the drink is tart, frothy, and slightly fizzy, strain and serve well chilled in a bowl.
How it was made : Real koumiss (airag) was made by beating mare's milk in a leather bag for hours: churning and wild yeasts transformed lactose into acid and a little alcohol. A domestic version with cow's milk and live cultures approximates the taste without the intoxication.
The contemporary twist : Served shaken in a wide bowl with a drizzle of honey to soften the acidity — a fermented 'steppe lemonade'.
Sources : Marco Polo, *The Description of the World* · William of Rubruck, *Itinerarium* (detailed description of cosmos/koumiss, 1255)
Marco Polo · Charactorium
