hist-brewing: Fermenting milk again

[Ruadh]

Since sevral folks wanted more info. I'll pass along what Pilar wrote 
about leche de mama and fermented milk drinks.

---------- Forwarded message ----------
Date: Thu, 5 Sep 2002 16:53:27 -0400 (EDT)
From: Pilar Quezzaire-Belle <quezzair at fas.harvard.edu>

I dont' have a specific recipe, but I do know it's a combination of sugar,
milk, yeast, and I've heard sometimes hard liquor is added after
fermentation. You can use condensed milk instead of milk and sugar, too.

There are a lot of fermented milk recipes which are roughly the same, some
using yeast, others using assorted micro organisms. I found this one on
the Web (Masai Fremented Milk, Kenya):

http://www.biwa.ne.jp/~y-isono/trad/masaieg.html


There are a few fermented milk drinks I've heard of:

Chorreado, which is a mix of milk, chocolate, and spices, sometimes with
egg, from Mexico.

Kefyr, a milk drink fermented using the Keyfr mushroom.

"Tibetan Mushroom," a fermented yak's milk drink, also made with
mushrooms.

Airag -- Mongolian fermented milk.

Kumyss, which is a recipe similar to leche de mama, from Russia and
Turkey. I found a recipe for that:

http://www.kombu.de/kumiss.htm


Hope this helps!


Pilar, the Milk Woman