found a recipe today for Kumiss (several spellings) but it is fermented milk using yeast and sugar and time. Makes an alcoholic milk beverage. Anyone ever tired this? Worth the time it takes?
Drank quite of bit of it in the early 60's it was made from camel milk in which a friend put crushed cardamon pods.............nice we made puddings with it tooKoumiss (koumiss, kumiss, kumis, kymis, kymmyz) is a fermented drink traditionally made from the milk of horses by people in Central Asia and from camel's milk in Mongolia . The word koumiss is thought to derive from the name of the Turkic Kumyks people. The capital of Kyrgyzstan, Bishkek, is named after the paddle used to churn the fermenting milk, showing the importance of the drink in the national culture. It would have been originally fermented in a horse hide bag which would have contained the microflora from the previous batch. Koumiss is similar to kefir, but is not produced using "grains", but using a liquid starter culture composed of lactobacilli and non-lactose-fermenting yeasts instead. As mare's milk has a higher sugar content than cow's and goat's milk, the resulting koumiss has a slightly higher alcohol content than kefir. Today, cow's milk is generally used for koumiss, with the addition of sugar to better approximate the composition of mare's milk.
Koumiss is a milky white liquid with a grayish cast and is very light in body compared to most dairy beverages. It has a slightly sour flavour from lactic acid, and ethyl alcohol, and a fizziness from carbon dioxide.
Have a batch starting right now. I found a very funny forum about it. http://www.florilegium.org/?http://www.florilegium.org/files/BEVERAGES/kumiss-msg.html:cake:Drank quite of bit of it in the early 60's it was made from camel milk in which a friend put crushed cardamon pods.............nice we made puddings with it too