Koumiss (Kumiss)

Name: Koumiss (Kumiss)
Ingredients: 10 qts. water; iy2 qt. cow’s milk; 1 y2 qt.; 2 table spoons sugar; % ounce yeast

From Gancel's culinary encyclopedia of modern cooking, 1920

Keep in a cold place.

Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 214. The excerpt below is the record exactly as published.

KOUMISS (Kumiss) Fermented mare’s milk 10 qts. water iy2 qt. cow’s milk, 1 y2 qt. Put in sun, at night time in warm place, after 24 hours, stir w. stick. Let stand 24 hours. Stir again. Stir each time you use, or make w. 2 qts. warm milk, 2 table spoons sugar, % ounce yeast

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