koumiss

Updated: July 3, 2026

There is no sulphurous taste left by the process. Koumiss is prepared by dissolving four ounces of white sugar in one gallon of skimmed milk, and placing in bottles of the capacity of one quart; add two ounces of baker's yeast or a cake of compressed yeast to each bottle.

F. L. (Fanny Lemira) Gillette - The Whitehouse Cookbook (1887) : Cooking, Toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the Sick, Health Suggestions, Facts Worth Knowing, Etc., Etc. : The Whole Comprising a Comprehensive Cyclopedia of Information for the Home