238 DAIRY TECHNOLOGY 



and set aside where it will be subjected to an even tempera- 

 ture, such as that of the average kitchen. In twenty-four 

 to forty-eight hours, depending upon the temperature, the 

 buttermilk will be ready for use. One can easily tell, by 

 the appearance and flavor of the milk, when the process 

 of thickening and fermentation has proceeded far enough. 

 The buttermilk should then be set away in the ice-box 

 or cellar. Before using, it should be thoroughly stirred 

 with a spoon or egg-beater until perfectly smooth." 



This artificial buttermilk is sometimes modified at soda 

 fountains by the addition of vichy or seltzer, by beating an 

 egg into it, or by adding vanilla, lemon or other flavors. 



Kefir. Fermented milks have been used by the people 

 of southern Russia, Turkey and the Balkan countries, for 

 many centuries. There are no records and but few tradi- 

 tions of the origin of the fermented milks they use, and it is 

 probable that their preparation and use developed gradually 

 by cumulative experience. 



One of the first fermented drinks known to Europeans 

 was kefir. This was first made in the Caucasus Moun- 

 tains from milk of cows, sheep and goats. Different 

 tribes made this drink under different names l such as 

 " Hippe," " Kepi," " Khapon," " Kephir " and " Kapher," 

 all of which names are said to be derived from a root sig- 

 nifying a pleasant taste. 



The fermented milk forms a large part of the food of the 

 Caucasian mountaineers. The milk is prepared in leather 

 bottles made of goat skins. These bottles are hung where 

 the atmosphere is supposed to have the temperature 

 favorable to the proper fermentation of the milk. This 

 may be in or out of doors, in the sun or in the shade. A 

 favorite place for hanging the bags is near a doorway where 

 they may be shaken by each passer-by. 



1 U. S. Dept. of Agr., Bu. An. Ind., An. Kept., 1909. 



