You are here

Kumiss

Lucy's picture
Ingredients
  Milk 1 Quart
  Yeast cake 1⁄2
  Sugar 1 1⁄2 Tablespoon
Directions

Heat the milk to 75° 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 70° 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.

Recipe Summary

Cuisine: 
Asian
Course: 
Beverage
Ingredient: 
Milk Product

Rate It

Your rating: None
4.13182
Average: 4.1 (11 votes)