El kumis (también llamado koumiss, kumys o kymys) es un producto lácteo hecho a partir de kéfir de leche. Tradicionalmente se ha elaborado con leche de yegua, aunque hoy día se emplea normalmente la leche de vaca. Es una bebida tradicional de la zona de Asia Central, llamada airag por las tribus mongolas, sobre todo la tribu conocida como kirguís, que se piensa que desarrollaron este tipo de bebida en torno al siglo XIII. Sin embargo, hay constancia de que el kumis era una bebida que formaba parte de la alimentación de los antiguos escitas, una raza aria de nómadas y guerreros que habitó la zona de Eurasia en torno al siglo VII a.C., una fecha muy anterior.

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Kumis (also spelled kumiss or koumiss or kumys, see other transliterations and cognate words below under terminology and etymology - Kyrgyz: Кымыз, kymyz) is a fermented dairy product traditionally made from mare's milk. The drink remains important to the peoples of the Central Asian steppes, of Huno-Bulgar, Turkic and Mongol origin: Kazakhs, Bashkirs, Kalmyks, Kyrgyz, Mongols, and Yakuts. Kumis is a dairy product similar to kefir, but is produced from a liquid starter culture, in contrast to the solid kefir "grains". Because mare's milk contains more sugars than cow's or goat's milk, when fermented, kumis has a higher, though still mild, alcohol content compared to kefir. Even in the areas of the world where kumis is popular today, mare's milk remains a very limited commodity. Industrial-scale production, therefore, generally uses cow's milk, which is richer in fat and protein, but lower in lactose than the milk from a horse. Before fermentation, the cow's milk is fortified in one of several ways. Sucrose may be added to allow a comparable fermentation. Another technique adds modified whey to better approximate the composition of mare's milk.

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