hi, does anyone know how to brew kumiss -
i have searched all over the web, and found about 4 recipes, but they are all different. Some call for it to be pressurized, some use lactose.
i just need a simple recipe for a small amount
i have just started: 1/2 pint whole milk, 1/2 pint semi-skimmed, 3 tsp. sugar, and winemaking yeast - a slight variation of a recipe i found
any help appreciated
ps. you can spell kumiss, koumiss, kumis, koumyss + more - doesn't help!!!
kumiss
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Chickenlady
- A selfsufficientish Regular
- Posts: 586
- Joined: Wed Mar 02, 2005 10:17 pm
- Location: Colchester, Essex
Koumiss is fermented mares (traditionally) milk.
Bill Mollison, in his book "Ferment and Human nutrition" records -
"an older European recipe and worth a try -
Dissolve 56gm compressed yeast in 2 tbsp lukewarm water. Heat 1 litre of milk until likewarm (or cool boiled milk)then stir in the yeast and 2 tbspn of sugar. Fill airtignt bottles to within 4 cm of the top, cork and invert in a stand for 6 hours, if possible at 27degC. Store chilled."
I've never tried it!
Nev
Bill Mollison, in his book "Ferment and Human nutrition" records -
"an older European recipe and worth a try -
Dissolve 56gm compressed yeast in 2 tbsp lukewarm water. Heat 1 litre of milk until likewarm (or cool boiled milk)then stir in the yeast and 2 tbspn of sugar. Fill airtignt bottles to within 4 cm of the top, cork and invert in a stand for 6 hours, if possible at 27degC. Store chilled."
I've never tried it!
Nev
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You drink it Ina!
Garden shed technology rules! - Muddypause
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It makes it alcoholic!
If you like that sort of thing, it may improve the flavour. I think it also improves how long it keeps for.
Nev
If you like that sort of thing, it may improve the flavour. I think it also improves how long it keeps for.
Nev
Garden shed technology rules! - Muddypause
Our website on living more sustainably in the suburbs! - http://www.underthechokotree.com/
Our website on living more sustainably in the suburbs! - http://www.underthechokotree.com/
chang?
I had some drink made from fermented milk in northern India in the foothills of the Himalayas. I think it was called chang but not sure if that's how you spell it!
It came in a tall glass with small bits of somethin black on the top (unless that was accidental!) and was only available in the kind of places the locals frequented. And by locals I mean people who looked more like Tibetan yak drivers than most Indians. It was dirt cheap (20 years ago) only a 2p a glass or so.
Not very alcoholic (what do you expect for 2p!) and not unpleasant but one glass was enough to see what it was like.
I never wondered before what animal produced the milk.
It came in a tall glass with small bits of somethin black on the top (unless that was accidental!) and was only available in the kind of places the locals frequented. And by locals I mean people who looked more like Tibetan yak drivers than most Indians. It was dirt cheap (20 years ago) only a 2p a glass or so.
Not very alcoholic (what do you expect for 2p!) and not unpleasant but one glass was enough to see what it was like.
I never wondered before what animal produced the milk.