Kumis is a popular Colombian fermented milk drink with a creamy texture, mildly tangy flavor, and gentle sweetness. It is commonly enjoyed cold at breakfast, in lunchboxes, or as an afternoon snack with bread, crackers, or Colombian baked goods.
This homemade Colombian-style version is made by fermenting whole milk with plain kumis containing live cultures. Once it has thickened and developed a pleasant tart flavor, it is sweetened and chilled before serving.
Ingredients
- 1.5 l pasteurized whole milk (6 cups)
- 90 ml plain, unsweetened kumis with live cultures (6 tablespoons)
- 100 g granulated sugar (½ cup)
- 5 ml vanilla extract (1 teaspoon), optional
Preparation
- Heat the milk, pour the milk into a clean saucepan and heat it over medium heat until it reaches 82–85 °C, without allowing it to boil vigorously. Keep it at that temperature for 2 minutes to improve the final texture.
- Cool the milk, remove the saucepan from the heat and let the milk cool to 38–42 °C. It should feel warm, not hot; milk that is too hot can damage the live cultures.
- Add the starter, transfer 240 ml warm milk (1 cup) to a bowl and whisk in the plain kumis until smooth. Pour that mixture back into the saucepan and stir gently without overmixing.
- Ferment the kumis, transfer the mixture to a clean glass jar, cover it loosely, and let it rest for 8 to 12 hours in a warm place, ideally around 38–42 °C. It is ready when it smells pleasantly tangy and has thickened slightly.
- Sweeten and chill, add the sugar and vanilla, if using. Whisk by hand or blend for 15 seconds until smooth. Refrigerate for at least 4 hours before serving.
Chef’s Tips
- Use pasteurized milk and plain commercial kumis with live cultures for a more dependable fermentation.
- Wash and dry all utensils thoroughly before starting.
- Do not ferment longer than 12 hours in a warm environment, or the flavor may become overly sour.
- Refrigerate the kumis as soon as it has fermented.
- Save 90 ml of your freshly made kumis to start another batch within the next 5 days.
Traditional Variations
Many Colombian households make kumis sweeter by increasing the sugar slightly. Vanilla is another common flavoring. Some homemade versions include powdered milk for a thicker consistency, although the basic milk-and-starter method retains the drink’s most characteristic flavor.
How to Serve
Serve kumis cold in a glass or cup. It is traditionally enjoyed for breakfast or as an afternoon snack with sweet bread, Colombian rolls, cheese bread, crackers, or fresh cheese.
Recommended Pairings
- Almojábana.
- Colombian cheese bread.
- Mogolla-style sweet rolls.
- Plain crackers.
- Fresh farmer’s cheese.
A Culinary Fact
While kumis has roots in fermented drinks from Central Asia, Colombia developed its own familiar version using cow’s milk, with a sweeter and creamier profile for everyday drinking. Colombian kumis is generally thicker and milder than several other traditional fermented milk drinks.
Frequently Asked Questions
Yes, as long as you use unsweetened plain yogurt labeled with live and active cultures. The flavor may be slightly different, but it can work as a starter for fermenting milk. Plain commercial kumis usually gives a result closer to the familiar Colombian flavor and consistency.
It should smell fresh, milky, and lightly tart, without unpleasant odors or visible mold. The texture should be somewhat thick, although a small amount of whey separation can be normal. Discard it without tasting if you see mold, unusual colors, a strong spoiled smell, or an abnormal texture.
Store it in a clean, covered container in the refrigerator for up to 5 days. Keeping it cold helps slow fermentation and preserve its fresh flavor. Stir or shake it before serving if you notice a small amount of whey has separated.
