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Kumis

Sour Milk

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Preparation info
  • 12

    servings, 6 ounces each
    • Difficulty

      Easy

Appears in
Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Kumis is traditionally made with fresh, raw, non-pasteurized milk. A fermenting agent or bacillus acidophilus is added and the milk is left to stand for two to three days. Then sugar or panela* is added with a pinch of cinnamon. Here I have a recipe that uses the same proportions but has lime juice added to ease the preparation at home with pasteurized milk.

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