Talk:Kumis

message: This is a query: kumis is a common drink in rural Colombia. Can anyone explain the leap from Central Asia to South America?
:: I'm pretty much sure it's a different drink...
I have drunk kumis in Colombia, first I thought it was some form of ayran with a hint of sugar. But I was told that it is made from fermented milk not yogurt. And I clearly remember it was made from cow's milk. Overall, I think it is interesting to mention these facts. The following is the website of a company that produces kumis in Colombia. Just wanted to provide a link, no advertising purposes.
https://www.alpina.com.co/kumis/  —Preceding unsigned comment added by 68.72.132.216 (talk) 02:25, 9 January 2009 (UTC)
replies: text: Here's a homemade recipe.  Komitsuki (talk) 13:50, 4 June 2014 (UTC)
thread_title:  South America 

message: A source is needed for the fact that Tatars created the drink first in the 13th century. I suspect the date is much earlier.
::. You are right. Read this lamentation of a Han princess who was sent to the ruler of the Wusun between 110-105 BC, written down in the Shiji (c.123) and the Hanshu (c.96): The Wusun were nomads who lived in felt tents, ate meat and drank fermented mare's milk. Guss2 22:43, 13 June 2006 (UTC)
thread_title:  Source sought 

message: A point is missing from the article. Where does the word "kumiss" come from? It is mentioned both here and in Mongolia related article that the Mongolian term for the drink is Airag, so the name commonly used in the West does not match the one used by the people most associated with the drink. So, where was it borrowed from? --Svartalf 22:23, 15 November 2006 (UTC)
replies: text: Partially answered in-article now. —Bunchofgrapes  (talk) 22:56, 15 November 2006 (UTC)
replies: text: Kumis is a turkic word, not mongolian. The oldest known language in which it was mention is a language of Karakhanids. There is a mongolian parallel though - kimur, which has a related meaning.  —Preceding unsigned comment added by 92.46.208.138 (talk) 02:25, 15 March 2009 (UTC)

text: You're darn tootin that unsourced etymology is bogus. It was challenged and now it's gone. Johanna-Hypatia (talk) 13:50, 7 June 2016 (UTC)
thread_title: Origin of the word

message: I've drunken Kumis with both Mongols and Kazakhs in Mongolia, as well as in Xinjiang and Kazakhstan. Although once (maybe because of heavier duty distillation, or because it was mixed with vodka)I had alcoholic Kumis, most of the time it has certainly not been alcoholic--Erkin2008 06:04, 1 March 2007 (UTC)
replies: text: Dear anonymous editor above, I recommend that you create an account!  I too have developed a taste for kumis.  Although it never had any alcoholic effect on me, that is not enough to conclude that there was no alcohol in the liquid.  It might be as little as 1%, i.e. you would have to drink a litre to get 10 ml of alcohol into your system, so it might feel unnoticeable. However, the process by which it is made is one of alcoholic fermentation, and some traces of alcohol are bound to remain in the resulting product.  An interesting comparator is beer, which in Europe was for centuries the drink of choice for most people -- parents even gave it to their children -- because the water supply was impure.  Much of it was small beer, i.e. of very low alcohol content, but its production killed nasties in the water. BrainyBabe 11:02, 24 February 2007 (UTC)
replies: text: Young kumis has no alcohol effect, but later it is strong as beer. Bogomolov.PL (talk) 15:02, 23 January 2008 (UTC)
thread_title:  Alway's Alcholholic? 

message: I drank this at a Mongolian restaurant in Beijing, China. What is the Chinese name? Badagnani 00:57, 11 June 2007 (UTC)
thread_title:  Chinese name 

message: Is kumis commonly available in say supermarkets outside of Central Asia? 
For example in Hongkong, Japan, Moscow, Seattle, Buenos Aires?
If so, is it imported or locally produced? --Error (talk) 21:20, 11 June 2008 (UTC)
replies: text: I've never seen it in the US, even at places like Whole Foods Market. It doesn't have a very long shelf life so I'd think you wouldn't find it in a supermarket outside areas where people are milking horses. --Stlemur (talk) 21:28, 11 June 2008 (UTC)
thread_title: Comercial availability

message: I noticed that 92.11.172.90 took away a lot of information from the Nutritional Properties section. Would someone check whether or not he/she is an expert on the matter or just a vandal? -M.Nelson (talk) 03:32, 7 January 2009 (UTC)
thread_title:  Nutritional Properties 

message: Koumiss is the standard English spelling preferred by Oxford, Merriam-Webster, etc. I think we should move the article there. --Sonjaaa (talk) 02:34, 10 September 2009 (UTC)
thread_title: Proposed move to [[koumiss]]

message: I removed the following text:
::87.9% of Inner Mongolians are lactose intolerant..
because this is really non-sequitur.  Was there a point being made?  Almost of Inner Mongolia's population is probably within 200 miles of Beijing, while all of the places mentioned here are Central Asia, Siberia, and Mongolia.  There's a big difference.  A lot of sub-Saharan Africans are lactose intolerant, but it's fairly irrelevant to an article on Kumis - a product from Central Asia. Ufwuct (talk) 18:40, 28 September 2010 (UTC)
replies: text: I suppose it's linked because maybe Kumis works for people who are lactose intolerant.  Someone could see if that's the link and do the research to see if it is true.  I happen to not care one way or the other, certainly not enough to get off my duff and look into it (grin) but if someone else does care, that's my guess as to why it was there in the first place. Montanabw(talk) 23:34, 28 September 2010 (UTC)
thread_title: I have a small ween

message: Reading Wikipedia is never dull, one is amused or amazed at the often misleading or outright false "information" and the supposed references cited (but of course, there are the Disclaimers, so it is not Wikipedia's fault, when someone actually believes, what Wikipedia states). 
One example: Wikipedia in the Kumis article has now INVENTED a NEW GROUP of PEOPLE, the "BALTIC HUNGARIAN TRIBES".
This is what Wikipedia states under Kumis (http://en.wikipedia.org/w/index.php?title=Kumis&oldid=509200724 ):
"It was also consumed by Baltic Hungarian tribes.2005-2011 Food and Culture Resources. | http://www.food-links.com/countries/hungary/foods-commonly-used-hungary.php
Does the reference www.food-link.com actually state " Baltic Hungarian tribes"? 
NO - the reference DOES NOT - but Wikipedia ClAIMS, that IT DOES.
Amazed(71.137.206.248 (talk) 18:40, 15 September 2012 (UTC)
replies: text: Fixed. Thanks for the heads-up.--Curtis Clark (talk) 20:05, 15 September 2012 (UTC)
thread_title:  Wikipedia's Fake Reference Use 

message: The article needs to be more clear on when and who fermented horse milk first. There is no explanation to if Herodotus’ account referred to the Scythians fermenting it. If either the Botai culture or Scythians fermented it first, that means it is not of Turkic origin. Herodotus’ account predates the first confirmed attestation of Turkic peoples by more than eight centuries. Thus it should be rewritten into a geographical origin rather than from a single culture  — Preceding unsigned comment added by 2600:1006:B04E:66C8:D521:5205:7444:2E8C (talk) 00:46, 16 April 2022 (UTC)
thread_title:  Origin of mare’s milk fermentation?