For the preparation of Koumiss add 5 to 6 tablespoonfuls of this extract to a litre of skimmed, lukewarm milk, contained in a bottle of thick glass; cork well, keep the bottle for half a day in a moderately warm room (at 16 deg.
If koumiss possesses this power, mullein does not; but unfortunately, as real koumiss can be made from the milk of the mare only, and as it does not bear traveling, the consumptive invalid must go at least to Samara or Southern Russia.
In three days, fermentation will have progressed sufficiently to permit the koumiss to be in good condition.
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.
It resembles koumiss in its nature, and, with the exception of that article, it is the most grateful, refreshing and digestible of the products of milk.
Kephir and Koumiss are liquors much used in the Orient which are made from milk that has undergone alcoholic fermentation.
Koumiss was originally made from mare's milk but is now often made from cows' milk by adding cane sugar and yeast.
Koumiss is made in Russia from mare's milk and has much the same composition as kefir.
In koumiss and kefir the curd is very finely divided and will remain in suspension for a long time as with butter milk.
The women refrain from feasting until the dead have taken their departure; but when the souls are gone, there is no longer any motive for abstinence, the koumiss circulates freely among the women, and they grow wanton.
On a certain day koumiss is distilled, beer brewed, and potato scones baked in every house.
For each of them he crumbles a piece of bread, gives each of them a piece of pancake, pours koumiss and beer, and puts a spoonful of soup into a trough made for the purpose.
He tells us that for ten days after the death of one of their great men his friends bewailed him, showing the depth of their grief by getting drunk on koumiss over his corpse.
And so the warriors came home, and the slaves were put to making koumiss again.
Koumiss and buttermilk may be substituted when it is impossible to prepare the milk so that it will not cause digestional disturbances.
Milk is the chief food, with milk soups, buttermilk, and koumiss used to vary the diet.
Buttermilk and koumiss are probably the most suitable forms in which to give milk in these cases.
Koumiss and other fermented milk products must be treated in a like manner to assure having them served at their best.
A champagne tap for drawing the koumiss is also necessary, as it contains so much gas, it is impossible to draw the cork without losing a good part of the contents of the bottle.
For making koumiss it is necessary to have strong bottles (champagne bottles are best), and they must be scrupulously clean.
Brewer's yeast is best and gives the koumiss the taste of beer; but compressed yeast may be used, a fifth of a cake dissolved being added to each bottleful of milk.
Koumiss or Fermented Mares' Milk and its Uses, and the Treatment and Cure of Pulmonary Consumption and Other Diseases, by L.
In making koumiss they sometimes employ the milk of cows, but never if mares' milk can be had, as the koumiss from the latter yields three times as much brandy as that made from cows' milk.
The manner of preparing the koumiss is, by combining one sixth part of warm water with any given quantity of warm mares' milk.
Keffir is a kind of fermented milk which has been in use in the Caucasus for quite a long time, as koumiss has been in the steppes.
According to Biel,[61] either old koumiss or the dried sediment from old koumiss may be used for the initial inoculation.
The fermentation is induced by the addition of koumiss to fresh mares' milk, in proportions which vary according to the cleanliness observed in the actual preparation.
For the preparation of normal koumiss only the two former organisms are required; they exceed in number any of the other organisms whose presence in the dairy is unavoidable.
The curative properties of koumiss have long been recognised and its use is indicated in cases of indigestion, chlorosis, scurvy, tuberculosis, etc.
The koumiss thus prepared is ready for use at the end of a week.
If there is any curd or thickening resembling cheese, the fermentation has been prolonged beyond the proper point, and the koumiss should not be used.
In makingkoumiss be sure that the milk is pure, the bottle sound, and the yeast fresh.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "koumiss" in a variety of sentences. We hope that you will now be able to make sentences using this word.
