Koumiss

Ingredients

• sugar in water
• add to milk
• yeast which has been dissolved in a little cold water
• This quantity for six bottles

Method

1. 1

   Dissolve sugar in water and add to milk.

2. 2

   Add yeast dissolved in cold water.

3. 3

   Let stand for three hours, then bottle in strong bottles.

4. 4

   Put one pint in a quart bottle.

5. 5

   Corks must be boiled and soaked while koumiss is standing.

6. 6

   Lay bottles on side in a dark, cool place.

7. 7

   Next day, place on ice.

8. 8

   Ready for use in a few hours.

9. 9

   Use champagne tap.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 126. The excerpt below is the record exactly as published.

sugar in water and add to milk ; add yeast which has been dissolved in a little cold water. Let stand three hours, then bottle in very strong bottles. Put one pint in a quart bottle. Corks must be boiled and left soaking while koumiss is standing. A cooker is nec- essary. Lay bottles on side in a dark, cool place. Next day place on ice. Ready for use in few hours. Use champagne tap. This quanity for six bottles

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