Koumiss is a foaming, refreshing milk drink. Its unusual, slightly sour taste tones well and removes thirst, especially in hot weather. This koumiss is traditionally prepared from fresh mare's milk. Of course, in a modern city it is difficult to find it, so most often the drink is made from cow or goat's milk. Let's get to know you in more detail about cooking koumiss at home.
Kumis from cow milk at home
Ingredients:
- low-fat milk - 1 l;
- boiled water - 1 item;
- granulated sugar - 3 teaspoons;
- kefir - 2 tbsp. spoons;
- Pressed bread yeast - 5 g.
Preparation
Boiled milk is mixed with a glass of clean drinking water and add the specified amount of granulated sugar. Then cool the mixture to room temperature and pour in homemade kefir . Next, cover the dishes with a lid, wrap it in a blanket and put it for a few hours in a warm place.
After the mixture turns sour, whisk it to liquid state, and large protein flakes filter through cheesecloth. For the formation of carbon dioxide, we add compressed yeast, which we first dilute with warm water and throw a little sugar. Ready yeast pour into battered sour milk, mix and pour into bottles. Hermetically clog them and leave to stand for 20-30 minutes. As soon as bubbles begin to appear, we put the bottles in ice water and after 30 minutes we serve the drink to the table.
How to make koumiss from goat's milk?
Ingredients:
- low-fat goat's milk - 1 l;
- pure bottled water - 200 ml;
- honey - 3 tsp.
- natural yoghurt - 2 tbsp. spoons;
- pressed raw yeast - 5 g.
Preparation
Milk poured into a pan, boiled, add water and put honey. Stir all the whisk and cool the mass to room temperature. Then we pour the natural yoghurt, cover the pan with a lid, wrap it with a warm towel and put it in a warm place for 4 hours.
As soon as the milk turns sour, whisk it well with a mixer and strain through gauze in another bowl. After that, we introduce yeast, which we dissolve beforehand in warm water, to the consistency of sour cream. Next, throw a pinch of sugar, mix thoroughly and pour the drink on the bottles, tightly screwing the lid. When fermentation begins, we transfer them to a basin of iced water and stand for a day.