kumiss


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kumiss

(ko͞o`mĭs): see fermented milkfermented milk,
whole or skim milk curdled to beverage or custardlike consistency by lactic-acid-producing microorganisms. Many forms of fermented milk were used by early nomadic herders, especially in Asia and S and E Europe, Scandinavia, Africa, and South America.
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kumiss

[′kü·məs]
(food engineering)
A low-alcohol-content beverage made of fermented mare's or cow's milk by the action of Lactobacillus casei, Streptococcus lactis, and yeasts.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
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In the summer you can do such work for me in the melon fields as you feel fit for, and in the winter you can tend my cattle, while Sham Shemagi can milk the mares and make kumiss. I will feed and clothe you both, and if you should need anything else you will merely have to tell me, and I will give it to you." Elias thanked his good neighbor, and went with his old wife to live in the service of Muhamedshah.
The Kazakhs make a drink with camel's milk that is similar to kumiss. Kumiss is a drink made from fermented mare's milk and is highly appreciated by the nomads of the steppes.
Step 5: Bottle kumiss in sanitized beer, soft drink or champagne bottles that withstand carbonation pressure.