Koumiss

Ingredients

• 1 qt milk
• 1^^ tablesp sugar
• 1 tablesp fresh, lively yeast
• 1 tablesp lukewarm water

Method

1. 1

   Heat pure, fresh milk to about 100 degrees, then add sugar and yeast dissolved in lukewarm water.

2. 2

   Stir until thoroughly mixed, then put in pint bottles to within about 2 inches of the top, cork tightly, and tie the corks down securely.

3. 3

   Let stand for 10 to 12 hours at 60 to 70 degrees.

4. 4

   Keep in a cool place and chill before using.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 131. The excerpt below is the record exactly as published.

Koumiss Koumiss is frequently ordered by physicians for patients who are convalescent and who require an easily digested and nutritious tonic. It is prepared as follows: Heat pure, fresh milk to about 100 degrees, then add to each qt 1^^ tablesp sugar, 1 tablesp fresh, lively yeast or a liberal % cake of fresh compressed yeast, dissolved in 1 tablesp lukewarm water, stir until thoroughly mixed, and then put in pint bottles to within about 2 inches of the top, and cork tightly and tie the corks down securely. Let stand from 10 to 12 hours in a temperature of about 60* to 70 degrees, after which it will be ready for drinking. Keep in a cool place and chill before using. The average dose for an adult is 1 glass, three times a day. Do not prepare too much koumiss at once, as it is not good when it gets old. One qt milk

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