FIELD: food products.
SUBSTANCE: method includes mare's milk in the fresh form usage that is added with constant stirring to kumiss ferment with acidity of 120°T in the ratio of 1:3 and temperature of 28-30°C. Then the obtained mixture is exposed to ageing till acidity is 60-70°T and milk of the next yield is added with following stirring during 1 hour and extraction during 2 hours. Daily remaining part of kumiss in the active phase of fermentation is used as ferment.
EFFECT: antibiotic activity of kumiss, resistant to overacidisation when storing.
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