1 quart of fresh milk. 1 1/2 tablespoonfuls of sugar, or better. 1 tablespoonful of syrup at 35° S. gauge. 1 tablespoonful of brewer's yeast (fresh), or 1/3 cake of compressed yeast softened in 1 tablespoonful of lukewarm water.

Heat the milk to a temperature of 100° Fahr.; add the sweetening and yeast, and stir until thoroughly mixed, then turn into bottles that can be tightly corked. Let the bottles be filled to within about two inches of their full height. Cork and tie in the corks securely.

Let stand at a temperature between 60° and 70° Fahr. ten hours. Chill before using. A tap for drawing the koumiss insures against the loss of much of the contents of each bottle.