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Kumis
Kumis: thick, tangy homemade Colombian fermented milk, served cold with sponge cake
Kumis in Colombia is a thick, sweetened fermented milk, nothing like the Central Asian mare's-milk drink of the same name. Bakeries and cafeterias sell it chilled in glasses with a slice of plain sponge cake, the classic kumis con ponqué, and many families still make it at home. It is cool, tangy and creamy, somewhere between drinking yogurt and buttermilk. Use only pasteurised milk, heat it first, and work with very clean equipment: wash jars and spoons in hot soapy water and scald them with boiling water. The milk ferments at room temperature (20–28 °C, out of direct sun) for 12–24 hours, then goes into the fridge; never leave it out longer. Discard any batch with mould, pink or orange patches, or a rotten rather than sour smell. Adding the starter to milk that is still too hot is the common slip, as heat kills the cultures and nothing sets. Chef's tip: add the sugar after fermenting, then chill well before serving.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 6
Ingredients
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What you'll need
Fresh ingredients (2)
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Method
0/7 doneStep 1: Wash a 1.5 litre glass jar, its lid, a whisk and a spoon in hot soapy water, then pour boiling water over them and leave to air-dry on a clean rack.
Step 2: Heat 4 ¼ cups whole milk in a clean pan over a medium heat, stirring, until it reaches 185°F, just steaming with small bubbles at the edge. Hold it there for 2 minutes.
8 minStep 3: Take off the heat and cool to 40–109°F, warm but comfortable on a clean fingertip, about 20 minutes. Stand the pan in cold water to speed this up.
20 minStep 4: Whisk 4 tbsp plain live yogurt with a ladle of the warm milk, then stir it back into the pan. Pour into the jar and rest the lid on top without closing it.
Step 5: Leave at room temperature (20–82°F), away from the sun and stove, for 12–24 hours, until set, thick and pleasantly sour. Check at 12 hours; never leave it out longer than 24 hours.
720 minStep 6: Add 5 tbsp sugar and whisk or blend for 30 seconds, until smooth and pourable.
Step 7: Close the jar and chill for at least 4 hours, until very cold. Keep in the fridge and drink within 5 days. Serve with a pinch of 1 pinch ground cinnamon if you like.
240 min
Nutrition per serving
- Calories
- 170 kcal
- Protein
- 6 g
- Carbs
- 21 g
- Fat
- 6 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kumis take?
- About 30 minutes in total: 15 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
- What can I use instead of plain live yogurt?
- Sour cream or buttermilk, same amount.
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Spanish