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Koumiss is a fermented milk drink.
It is mostly made from cow's milk, though it was originally made from horse's milk, and some stables in Russia still produce it as a side-business.
The starter used is a combination of fungus and yeast. Koumiss from a previous batch can be used as a starter, if it is unpasteurized.
While the milk is fermenting, it needs to be shaken frequently to keep the product homogenized and so stop it from settling.
It has a tart taste, and an alcohol content of 1 to 2 %. It was traditionally seen as being good for your stomach.
Arag can be made from Koumiss.
Nutrition
On average, 2% fat, 2% protein, 2% lactose
Storage
Koumiss used to have limited shelf life of only 3 days before a process was developed to pasteurize it.
History
May have originated with the Mongols.
Also called:
See Also
Arag, Kefir
Other entries for Milk
Buttermilk, Clabbered Milk, Cream, Crème de Brebis, Evaporated Milk, Goat's Milk, Gold Top Milk, Kefir, Koumiss, Powdered Milk, Raw Milk, Whey, Yoghurt
Other entries for Dairy
Butterfat, Butter, Cheese, Nondairy Topping
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