Dairy
Mare
Mare’s milk is low-fat, higher-lactose horse milk traditionally fermented into mildly alcoholic koumiss on the Central Asian steppe. Fresh milk is thin and sweet; fermentation defines most historic use more than drinking it plain in modern kitchens. Specialty farms sell limited fresh or powdered mare’s milk. Treat it as a cultural specialty rather than a cow-milk substitute in sauces—fat and protein levels behave differently under heat.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 10 g
- Saturated Fat 5.66 g
- Trans Fat 0.3 g
- Monounsaturated Fat 3.08 g
- Polyunsaturated Fat 0.3 g
- Cholesterol 29.4 mg
- Sodium 80 mg
- Salt 0.2 g
- Total Carbohydrate 5.29 g
- Dietary Fibre 0 g
- Total Sugars 5.15 g
- Complex / starch 0 g
- Protein 7.98 g
- Water 71.1 g
- Energy 150 kcal
- Water 71.1 g
- Carbohydrates 5.29 g
- Sugars 5.15 g
- Protein 7.98 g
- Fat 10 g
- Saturated Fat 5.66 g
- Monounsaturated Fat 3.08 g
- Polyunsaturated Fat 0.3 g
- Omega-3 0.03 g
- Trans Fat 0.3 g
- Vitamins 29.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.04 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 0.1 mg
- Vitamin B6 0.05 mg
- Vitamin B7 — Biotin 1.9 µg
- Vitamin B9 — Folate 7.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.5 µg
- Vitamin E 0.09 mg
- Vitamin K 0.5 µg
- Minerals 384 mg
- Major Minerals 382 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.2 g
- Cholesterol 29.4 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.04 · vitamin-b2-riboflavin: 0.2 · vitamin-b3-niacin: 0.1 · vitamin-b5-pantothenic-acid: 0.4 · vitamin-b6: 0.05 · vitamin-b7-biotin: 1.9 · vitamin-b9-folate: 7.7 · vitamin-d: 0.5 · vitamin-e: 0.09 · vitamin-k: 0.5 ·
Minerals
Sodium: 80 · Potassium: 241 · Calcium: 61 · Iron: 1.5 ·
Mare of Milk: composition reflects this culinary part relative to the whole ingredient.
History
Steppe cultures fermented mare’s milk into koumiss as a staple drink.
Limited sanatorium and specialty dairies bottled mare’s milk in parts of Europe and Central Asia.