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Kumyss




Source of Recipe


Internet


List of Ingredients




2 Quarts milk
1/2 Cake Fleishmann's yeast
2 Tbsp sugar

Recipe



Heat milk to about 100-Deg F.
Dissolve the yeast and sugar in a little warm water and add to milk.
Let stand for 2 hours, then bottle and let stand for six hours in a moderately warm room; then place on ice.
Kumyss will keep for four or five days if kept cold, but it is better if made fresh every day or two.
This beverage combines the rich, nourishing qualities of sweet milk with the healthful action of buttermilk. Kumyss is a form of fermented milk enjoyed by children and adults alike and especially recommended for those who have difficulty in assimlating milk in its natural state.