Kumyss
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Ingredients 4 ingredients
Contains
Milk
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Method
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- Heat two quarts milk to blood-heat (100°).
- Add one-half cake compressed yeast and two tablespoons sugar that have been dissolved in a little lukewarm water.
- Let stand two hours, bottle and let stand six hours in moderately warm room, then place on ice.
- Kumyss will keep three or four days if kept on ice, but is best made fresh every day or two.
- Kumyss is a form of fermented milk and is fine for anyone who has difficulty in assimilating milk in its natural state.