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Drink

Koumiss, or Milk-Beer

A fermented milk beverage made by adding rennet or sour koumiss to diluted milk and allowing it to curdle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Koumiss, or Milk-Beer

Ingredients

Directions

  1. Dilute the new milk with water in a container.

  2. Add rennet or sour koumiss to the mixture.

  3. Cover the container and place it in a warm spot for 24 hours.

  4. Stir or churn the mixture until the curd and whey are well combined.

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.

Explore the science

What each ingredient does

New milk
Provides the protein and sugars that ferment and set into the drink's base.
Rennet or sour koumiss
Starts the curdling and fermentation that thickens and sours the milk.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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