Thought to have originated with the Mongols, this acrid, slightly alcoholic beverage is made from fermented milk. Like kefir, today’s kumiss is produced from cow’s milk. It’s often used as a digestive aid.
Thought to have originated with the Mongols, this acrid, slightly alcoholic beverage is made from fermented milk. Like kefir, today’s kumiss is produced from cow’s milk. It’s often used as a digestive aid.