Koumiss

Preparation info

  • Difficulty

    Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • 1 quart milk
  • tablespoons sugar.
  • yeast cake dissolved in
  • 1 tablespoon lukewarm water.

Method

Heat milk until lukewarm; add sugar and dissolved yeast cake. Fill beer bottles within one and one-half inches of the top, cork and invert. The corks must he firmly tied down with strong twine. Let stand for six hours at a temperature of 80° F. Chill, and serve the following day.