Kumiss! Redaction by THL Dagonell Collingwood Kumiss 3/4 gal. milk 1 pkg. lactaid tablets 2 T honey 1 pkg. wine yeast We had fallen behind on our milk consumption because we spent the weekend at Viking Village. So, with excess milk to hand, I decided to try my hand at Kumiss. Kumis is Mongolian alcohol. Scadians with Mongol personas claim it was the preferred drink of Ghengis Khan and Attila the Hun. Genuine Kumiss is made from fermented horse's milk and blood. The mixture is gently shaken each day (either hung from the door post and shaken once by everyone who enters or leaves, or carried on horseback when travelling) and it's ready to drink in two days. I read Stefan's Florilegium and decided to try it. As I've stated before, we get our milk straight from the cow. We run it thru a home pasteurizer and skim off the cream. So the milk was probably closer to 2% than whole milk. The lactaid tablets are to convert the lactose sugar into glucose sugar. We used package directions to determine how many tablets we needed, and ground them to powder in the kitchen mortar and pestle. The honey is to give the yeast something to work on while the lactose tablets do their work. The yeast is to make it alcoholic. :D Other than grinding up the tablets, there was no real effort involved. Unlike mead making, no heat is needed. We tossed everything in a blender, whipped it up to a milkshake consistency and poured it into a one-gallon container which we left on the stove top where it could get residual heat. Fortunately, we used a wide mouth jar rather than a jug. By the next morning, a later of cheese was floating on top. I cut it up with a knife, poured everything into a blender, whipped it up again and poured everything back into the jar. By the following morning, the cheese had reformed and the kumiss was done. It's a 'white wine'. It has the consistency of water, but with a cloudy milk-white color like standard milk whey. The best description I can give of the taste is fizzy, alcoholic milk. My wife says she can taste the honey, I can't. It's actually drinkable, but I can see how this would be an acquired taste (For that matter, so is Scotch!) I'll probably share it with the local Mongols when they come back from Pennsic. The cheese is similar to the cheese we make from the standard methods. It's blander than regular cheese and has no body, it crumbles easily. I suspect it would do well sprinkled over a green salad. We used it up the next time we made homemade pizza.