1892 Drinks of the world

DRINKS.

341

Dr. Polubensky gives the following

formula

for

fermenting cow's milk.

** An oak .churn, such as is used for churning butter, has a bottle of fermented cow's or mare's milk, five days old, poured into it in the morning. A tumbler and a half of ^varm milk (of a temperature of about 90° Fahr.), in which half an ounce of cane, still better milk, sugar has been dissolved, and a bottle of skimmed cow's milk, are then added. " The addition of the sugar is made for the purpose of remedying the small amount of lactine in cow's milk; the water is added to make the milk, which is rich in casein, thinner, and thus to facilitate its agitation and emulsion. Skim milk is used because it contains less fat, an excess of which interferes with fermentation. The mixture is then beaten up during half an hour, to prevent the curdling of the casein, and is then laid aside for three hours. (This is effected at an ordinary room temperature of 60° Fahr.) *' After the lapse of three hours, when the surface of the mixture is covered with a film (of casein and fat in a non-emulsioned condition), it is again agitated for half an hour, and another bottle of skim milk — with or without warm water, according to the thickness of the milk — is added ; the whole mass is again .churned for an hour and a half, or longer, until the casein is well divided, and small bubbles appear on the surface of the fluid. Then the mixture, having stood for half an hour, has a fresh bottle of milk added to it, and the stirring is again renewed, with short intervals, until the Koumiss is ready, wjbich usually happens by