Biedert's Cream Mixture
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United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 6 ingredients
- four ounces of cream
- one half ounce of milk sug-ar
- Champagne
- three ounces of water
- twelve ounces of warm water
- Sugar
Contains
MilkSulphites
Read from the ingredients, not verified. Check labels.
Method
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- Mix four ounces of cream with twelve ounces of warm water and add one half ounce of milk sug-ar.
- Koumiss (Anderson).
- — To one pint of new milk add three ounces of water, three ounces of old koumiss (for a ferment), and one ounce of saturated solution of sugar of milk.
- Put all in a large jug, cover carefully, and set the jug in a warm place for twenty-four hours.
- By that time a thick crust will have formed on the surface of the mixture ;
- beat this up thoroughly and mix all well.
- Then put the whole into champagne bottles, which should be no more than two thirds full, and cork and wire.
- Shake the bottles daily.
- The koumiss will be fit for use in two days, but it is much improved by keeping for about six weeks.
- It should be drawn ofif with a tap.
Plating
Cookware for this recipe
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Measuring jug