Tag Archives: koumiss recipes

Heat four cups milk; cool; when lukewarm, add one-fourth yeast cake dissolved in one-fourth cup lukewarm water, and two tablespoons sugar. Pour into bottles with patent stoppers, fill two-thirds full, cork tightly. Shake; let stand in kitchen six hours, then on ice for twenty-four hour; serve ice cold.

Take a quantity of fresh mare’s milk, add to it one-sixth part water, pour the mixture into a wooden bowl. Use as a ferment one eighth part of skimmed milk; but at any future preparation, a small portion of old koumiss will answer better. Cover the vessel with a thick cloth and set in a moderately warm place for twenty-four …