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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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