Koumiss
Ingredients
Directions
Make the kumis
Warm the milk and pour it into a tall vessel.
Add the old koumiss and stir well.
Allow the mixture to ferment for 3 to 4 hours.
Transfer the mixture into strong bottles.
Ferment and rest
Shake the bottles often to prevent curd from hardening.
Let it sit for 2 to 3 days before using.
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
- Mare's milk or cow's milk
- Provides the base liquid and sugars that the cultures ferment into a sour, lightly effervescent drink.
- Old koumiss
- Supplies live cultures that start the fermentation, acting as the starter for the new batch.
The step that matters
Shaking the bottles often. Fermenting milk can separate and form firm curds that harden if left still. Regular shaking keeps the curd broken up and evenly mixed through the liquid.
“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.
You might also like
Vegetable Soup350 recipes
Raspberry Vinegar214 recipes
Brown Coffee with Egg175 recipes
Blackberry Cordial129 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.