Sour Milk

Preparation info

  • Difficulty


  • 12

    servings, 6 ounces each

Appears in

Secrets of Colombian Cooking

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.


  • 2 quarts whole milk
  • tablespoons lime juice
  • 2 cups sugar
  • 1 teaspoon cinnamon


  1. Combine the milk and lime juice in a large bowl or nonreactive container.
  2. Set aside in the warmest place in your kitchen overnight, covered with a damp towel.
  3. Transfer to a blender and mix with the sugar and cinnamon. You may have to do this in batches.
  4. Refrigerate until cold; keep refrigerated for another day to thicken. If you live in a cool climate you can leave it at room temperature for 3 days.
  5. Serve cold or at room temperature.