Kumiss is an acid effervescing drink; contains a very small proportion
of alcohol. It is much more easily digested than milk. The casein is
so finely divided that lumps cannot be formed in the stomach and it is
easily acted upon by the gastric secretion. In the United States it has
been prepared from cows’ milk to which the ferment is added.
One tablespoonful of sugar in a quart of fresh milk. Dissolve one-fifth
of a small cake of yeast in a little cold water, then stir it into the
milk. Put the mixture into strong patent-stoppered bottles. Shake the
bottles for one minute, then stand them on end in a refrigerator or
other cool place. After three days place the bottles on their sides,
and turn them occasionally. Five days will be required to perfect the
fermentation.