|Sugar||1 1⁄2 Tablespoon|
Heat the milk to 75Â° F., add the sugar and the yeast-cake dissolved in lukewarm water.
Fill sterilized bottles to within one and one-half inches of top, cork tightly and shake.
It may be necessary to tie the corks on the bottles, as the yeast causes the milk to ferment and if gas is produced in considerable amounts the corks are forced out.
Invert the bottles and place where they can remain at a temperature of about 70Â° F.for ten hours.
Place in the refrigerator inverted and let stand for twenty four hours, shaking now and then to prevent the cream from forming in the mouth of the bottle.
If left standing too long, it becomes less palatable.
It should look like thick foamy cream when ready to serve.
In opening the bottle care must be taken not to let the milk foam over.