[expand]The fresh mare’s milk was starting material. The milk collection during spring and summer lactation—the mares producing milk only after foaling, the seasonal availability constraining production to perhaps six months annually, and the labor-intensive milking requiring skilled women—created precious raw material. The milk composition differed from cow’s milk—lower fat content, higher lactose, and different protein structure making it nutritionally distinct—and these differences affected fermentation and therapeutic properties. The fresh milk couldn’t be stored unprocessed—the rapid spoilage in warm weather, the bacterial contamination within hours, and the loss of value through putrefaction—making immediate processing essential.
The fermentation starter was critical ingredient. The portion of previous batch’s kumis containing active bacterial and yeast cultures—the “mother” liquid being preserved carefully, the culture being maintained across seasons through careful management, and the starter quality determining fermentation success—was added to fresh milk. The starter quantity affected results—too little causing slow weak fermentation, too much overwhelming milk with excessive acidity—requiring judgment about proper ratio. The starter maintenance required skill—the culture could die from contamination, excessive heat, or neglect, the lost culture meaning inability to make kumis until replacement was obtained—making starter preservation crucial responsibility.
The agitation promoted fermentation. The milk in leather bag or wooden vessel was stirred or beaten—the frequent mechanical action mixing contents, incorporating air that yeast required, and distributing bacteria and yeast throughout liquid—producing consistent fermentation. The agitation frequency was substantial—perhaps hundreds of times daily, the labor being considerable, and the work being women’s continuous responsibility—making kumis production demanding task. The agitation technique affected results—the vigorous beating producing different character than gentle stirring, the optimal method being learned through experience—creating variation between families’ kumis based on technique differences.
The fermentation time determined character. The brief fermentation of perhaps one to two days—the mild sourness developing, the alcohol content remaining low, and the texture being smooth—produced everyday drinking kumis. The extended fermentation of three to five days—the increased acidity, the higher alcohol content reaching perhaps three to five percent, and the more pronounced flavor—created stronger medicinal kumis. The therapeutic kumis was sometimes fermented even longer—the very sour sharp product being specifically for medical use, the extreme fermentation producing maximum probiotic content, and the unpalatable taste being tolerated given health benefits—demonstrating that medicine and beverage were related but distinct products.
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