Printer Friendly

How to make and enjoy kumiss.

"A rich, creamy drink with bubbly effervescence"

Kumiss is a refreshing and nutritious dairy drink. Because kumiss is slightly carbonated, it has been called "the Russian champagne of dairy products." This formula produces a rich creamy drink with bubbly effervescence.

1 gallon skim milk

2 tablespoons honey

1/8 teaspoon champagne yeast

Step 1: Sanitize everything that will contact the drink mixture. Undesirable yeast and bacteria can cause an off-flavor in the finished product. Mix a sanitizing solution of one tablespoon chlorine laundry bleach to one gallon water. Soak bottles, containers and utensils for 15 minutes in this solution. Rinse everything in hot tap water.

Step 2: Heat the milk to 180 [degrees] F and remove any film that forms. Add the honey and mix well. Allow this to cool to 70 [degrees] F.

Step 3: Dissolve the yeast in 1/4 cup of 115 [degrees] F water. Let it stand for 10 minutes and stir it into the milk mixture.

Step 4: Cover the mixture with a clean cloth and allow it to stand at room temperature(70 [degrees] to 75 [degrees] F)until foaming occurs (about 24 hours).

Step 5: Bottle kumiss in sanitized beer, soft drink or champagne bottles that withstand carbonation pressure. Crown caps for soft drinks also fit beer and domestic champagne bottles. Buy crown caps and a capper to apply the caps from wine-making suppliers. Plastic soda bottles up to the two-liter size can be reused if the caps fit tightly.

Step 6: Store the bottled kumiss at room temperature for 24 hours, then place it in a refrigerator. Shake the bottles every few days, but not just before opening them.

Kumiss will keep for six to eight weeks and becomes increasingly acid. If the degree of acidity is objectionable, it can be masked by adding honey at serving time.

Soft cheese from kumiss

Pour about one quart of kumiss into a cheesecloth-lined colander and tie the corners of the cloth into a knot. Hang the bag to drain for 12 to 24 hours or until the bag has stopped draining. The temperature should be 72 [degrees] F for draining. Too high a temperature can produce gassy, off-flavored cheese. Too low a temperature, and the cheese will not drain properly.
COPYRIGHT 1993 Countryside Publications Ltd.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1993 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:dairy drink; includes recipe
Author:White, Elaine
Publication:Countryside & Small Stock Journal
Date:Nov 1, 1993
Previous Article:Tips on gourmet game cookery.
Next Article:Ground cherries, husk tomatoes, or jamberries ... call them what you want, but call them delicious.

Related Articles
Should we stop drinking milk?
Fiesland Coberco buy Nutricia Dairy and Drinks.
Study concludes milk consumption may lead to increased weight in teens.
Dairy-based nutraceuticals: a Japanese perspective; Japan is a country ripe with opportunity when it comes to dairy.
Milk, Dairy and Non-Dairy Beverage Innovation in Europe: Market Sizes, Trends and Development.
Consumers have positive view of milk.
High demand for healthy beverages and dairy products produced in KSA.
High demand for healthy beverages and dairy products produced in KSA.
Anchor Launches Ramadan Promotion across the GCC.

Terms of use | Copyright © 2016 Farlex, Inc. | Feedback | For webmasters