[Sca-cooks] kumiss

[Craig Jones]

> 
> > -----Original Message-----
> > From: sca-cooks-bounces+drakey=webone.com.au at ansteorra.org
> [mailto:sca-
> > cooks-bounces+drakey=webone.com.au at ansteorra.org] On Behalf Of
Stefan
> li
> > Rous
> > Sent: Wednesday, 23 February 2005 1:33 PM
> > To: SCA-Cooks maillist SCA-Cooks
> > Subject: [Sca-cooks] kumiss
> >
> > Drakey commented:
> > > I've just got them eating the nicer recipes from ASFTQ and
drinking
> > > kumiss (bastardized from Cow's milk). Gerbils? Nyuh...
> > Huh? You got who drinking kumiss? Or is this another "Drakey" story?
> > Did they need to go to the emergency room?

Most people loved it.  One chap at the Brewer's breakfast even had it
with Coco Pops...  The secret is in having a complex culture... Bacteria
to metabolize lactose into glucose (with lactic acid as waste) and yeast
to metabolize glucose into carbon dioxide (with alcohol as waste)...  I
found the best thing is to attempt to mix and match milk types and
lactose powder until you get a liquid that vaguely (from a
protein/fat/lactose) resembles mare's milk and then add an appropriate
culture (some yogurt cultures mixed with a neutral ale yeast) seems to
make a very drinkable product.

There are some rules:

a) NEVER fill a fermenter past half full when brewing it,
b) Keep it agitated during/after fermentation (every few hours),
c) Drink it quickly in your cup as it seems to oxidize quickly...

Drakey.