Home Made Koumiss.

New Zealand Graphic, Volume XXIX, Issue I, 5 July 1902, Page 61

Home Made Koumiss.

As a nourishing stimulant there is probably no other known drink equal to koumiss. It. contains all the nutrient properties of the milk from which it is made, and is much lighter and more digestible thian milk in its natural state. Only comparatively rich people use it in this country. But it is w’thin

reach of all, for it can be made in perfection at home. Here are directions drawn up by a medical man: — Fill a quart champagne bottle up to the neck with pure cow’s milk. Add two tablespoonfuls of white sugar, first dissolving it in a little water by the aid of heat; and also a quarter of a penny eake of yeast. Securely fasten the cork in the bottle, ami shake it well.

Place it in a warm room (70deg.) for six hours, and then, transfer to the coldest spot in the house, or to the ice chest, if you have one.

In twelve hours it will be ready for use.

As it is now highly effervescent, uncork it cautiously, and use as required.

The bottle should be sound, the milk pure, and the yeast fresh. If left too long in the warm room fermentations goes too far, and curds appear in the koumiss. In that case it should not be used by people of delicate stomachs. This is a nourishing, refreshing and stimulating drink.

It contains a little alcohol and carbonic acid, and is therefore somewhat like a mixture of milk, brandy and soda water, but infinitely more digestive.