Koumiss (Sometimes Called Milk Beer)

Ingredients

• one quart of new milk
• one gill of fresh buttermilk
• three or four lumps of white sugar

Method

1. 1

   Into one quart of new milk put one gill of fresh buttermilk and three or four lumps of white sugar.

2. 2

   Mix well and see that the sugar dissolves.

3. 3

   Put in warm place to stand ten hours, when it will be thick.

4. 4

   Pour from one vessel to another until it becomes smooth and uniform in consistency.

5. 5

   Bottle and keep in warm place twenty-four hours; it may take thirty-six in winter.

6. 6

   The bottles must be tightly corked and the corks tied down.

7. 7

   Shake well five minutes before opening.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 139. The excerpt below is the record exactly as published.

KOUMISS (SOMETIMES CALLED MILK BEER.) Into one quart of new milk put one gill of fresh buttermilk and three or four lumps of white sugar

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