Method for making koumiss wine

1, put fresh mare's milk into a container such as leather or wooden bucket.

2. Stir repeatedly with a special wooden stick, so that the temperature of the milk is constantly rising in the violent turbulent impact.

3. Add wine yeast and put it in a heat preservation place for fermentation.

4. Finally, ferment and separate, spray the fragrance of wine, which is translucent and liquid, and you can drink it.

Extended data:

Koumiss is usually white, turbid, slightly brewed and slightly smelly. Sour koumiss is nourishing and strengthening the body. Benefiting stomach and kidney, treating tuberculosis.

Because koumiss is as white as jade, it is called "jade pulp". In the Yuan Dynasty, the Mongols regarded koumiss as the most important drink. The court of the Yuan Dynasty and the king of Mongolia had a group of people who specialized in brewing koumiss. In addition to drinking it yourself, koumiss is also used for banquets, entertaining guests, giving gifts to ministers and offering sacrifices.

References:

Baidu encyclopedia-milk wine