Fill a quart bottle three-quarters full with new milk, adding a tablespoonful of fresh yeast and a teaspoonful of sugar.

Shake until the ingredients are mixed, then fill up the bottle with milk and shake again. Cork very tightly and tie or wire in order that the cork may not be blown out. Let the bottle stand upright in a cool place for three days, then turn it on its side until required. It must be kept in a dark cellar or other place where the temperature does not rise above fifty-five degrees.

Very strong bottles are necessary for this purpose - champagne bottles for preference - and it is well to place the Koumiss where no great harm will be done if the bottle bursts. Care must be taken in decanting as the cork is expelled with great force; the better plan being to use a champagne tap, so that the liquor can be withdrawn without uncorking the bottle.