Horse Milk
RegionalCentral Asia and parts of the Eurasian steppe
Milk produced by mares. It is especially associated with traditional dairy cultures of Central Asia and is frequently consumed after fermentation.
About Horse Milk
Horse milk is produced by mares (female domestic horses, Equus caballus) and has been consumed by the nomadic peoples of Central Asia — particularly in Kazakhstan, Kyrgyzstan, Mongolia, and surrounding regions — for at least 5,000 years. Archaeological evidence of horse domestication and milk use has been found at ancient Botai culture sites in northern Kazakhstan, dating to approximately 3500 BCE. Horse milk holds deep cultural significance in Central Asian steppe cultures, where horses were central to pastoral life, warfare, and tradition.
Horse milk is compositionally similar to human breast milk in several respects — it has a relatively low fat content (1–2%), a high proportion of whey proteins relative to caseins, and a high lactose content (approximately 6–7%), giving it a naturally sweet flavour. It is thinner and more watery in appearance than cow or goat milk. Mare milk is the primary raw material for kumiss (also spelled kumis or qymyz), a traditional fermented horse milk drink with a slightly fizzy, alcoholic character that has been produced and consumed across the Central Asian steppe for millennia.
Commercial production of horse milk is a small but established industry in Kazakhstan, Russia, Germany, Belgium, and the Netherlands, where it is sold fresh or freeze-dried for consumption and for use in cosmetics. Mares produce milk only for the first few months after foaling, and yields are relatively low — typically 6–20 litres per day under managed milking, which requires frequent milking sessions every 2 hours as mares have very small udder capacity.
Sources & Further Reading
- PMC — Mare's Milk: Composition, Properties, and Application — Open-access review of mare milk composition and medicinal properties
- PMC — Nutritional Composition of Mare Milk — Primary study of nutritional and fatty-acid profile of mare milk
Nutrition
Horse milk has a composition resembling human breast milk. Typical values:
Fat1.0–2.0%
Protein2.0–2.7%
Lactose5.8–7.0%
LysozymeHigh
Vitamin CHigher than cow milk
Whey:Casein ratio~40:60 (similar to human milk)
Horse milk is low in fat and has a high lactose content. Its whey protein profile is quite different from cow milk — it contains high levels of lysozyme and lactoferrin, both antimicrobial proteins also found in human breast milk. The high lactose content means it is not suitable for people with lactose intolerance.
Common Uses
◌ Drinking fresh◌ Kumiss (fermented)◌ Skincare products◌ Freeze-dried powder
Horse milk is consumed fresh or fermented into kumiss across Central Asia, where it is a culturally significant drink associated with hospitality, celebration, and traditional medicine. In Kazakhstan, kumiss is offered to guests and consumed during festivals. In Europe, fresh or freeze-dried horse milk is sold as a specialty health product. Horse milk cosmetics — soaps, creams, and lotions — are produced in several European countries.
Interesting Facts
- The Botai people of northern Kazakhstan were drinking horse milk at least 5,500 years ago — making horse milk one of the oldest documented uses of animal milk by humans.
- Mares must be milked every 2 hours to maximise yield, as their udders hold only a small volume at a time — making horse dairy farming very labour-intensive.
- Kumiss, fermented horse milk, is naturally slightly alcoholic (typically 0.7–2.5% ABV) due to both lactic acid and alcoholic fermentation occurring simultaneously during the production process.
- Horse milk is sold commercially in Germany, Belgium, and the Netherlands as a specialty health product, often at premium prices comparable to other rare animal milks.
- In Central Asian traditional medicine, kumiss has historically been prescribed for tuberculosis, anaemia, and digestive complaints — and dedicated kumiss sanatoriums existed in 19th-century Russia.