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To Make Sweet Koumiss

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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To Make Sweet Koumiss

Ingredients

Directions

  1. Combine milk and yeast to create the koumiss mixture.

  2. Ferment the mixture for 12 hours at 70°F (21°C).

  3. Use a champagne tap to open the bottle to avoid spills from the carbonic acid.

  4. Alternatively, puncture the cork with a short needle to let gas escape.

  5. Hold the bottle over a large bowl and cut the cord to release the koumiss.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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