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Kumyss
The following recipe was
transcribed ver batim from the booklet,
Fleischmann's Recipes
1915
| This delightful beverage is highly recommended by modern food experts. It
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 assimilating
milk in its natural state. It is easily prepared as follows: Heat two quarts milk to blood-heat (100 degrees). Add half a cake
FLEISCHMANN'S YEAST and two tablespoonfuls sugar dissolved in a little warm
water. Let stand for two hours, then bottle and stand for six hours in a
moderately warm room; then place on ice. Kumyss will keep four or five days if
kept cold, but it is better if made fresh every day or two.
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