Koumiss

Ingredients

• 3 gills new milk
• 1 small lump of sugar
• German yeast, size of small nut
• 4 gill boiling water

Method

1. 1

   Fill the bottles nearly full with the milk and water, and put into each the small piece of yeast and the lump of sugar.

2. 2

   Cork them tightly with new corks, and fasten them down very securely with wire.

3. 3

   Keep the bottles lying on their sides in a warm place, and shake them two or three times a day, for from 4 to 6 days.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 872. The excerpt below is the record exactly as published.

Koumiss 3 gills new milk. 1 small lump of sugar. German yeast, size of small nut. 4 gill boiling water

Cook this with the app: pantry check, scaling, and the assistant.