Carefully sanitize all the utensils which are going to use here and make sure that you rinse everything in hot tap water to kill the bacteria.
Now you need to heat the milk to about 180 degrees F and don’t forget to remove any film that forms while heating. Add the recommended amount of honey and mix it well using a stirrer. Let it cool for a while to 70 degrees F.
Now take 1/4 cup of water and dissolve the yeast in it over 115 degrees. Wait for about 10 minutes then add it into the milk and continue stirring.
Use a clean cloth to cover the mixture and let it stay there for a while at room temperature. Wait until it foams. It might take 22 to 24 hours.
Carefully bottle kumiss in either a beer or soft drink or champagne bottles, that still have some carbonated pressure. Cap the bottles as well and you can use crown caps for this purpose. You can also use plastic soda bottles if their caps still fit tightly and make sure that these bottles are of two-litre size.
Now at room temperature, store the bottled kumiss for about 22 to 24 hours. After that, place it in a refrigerator and make sure that you shake the bottles every few days but do not shake right before opening them.
Keep kumiss refrigerated for about six to eight weeks to increase the acidity. You can even use honey to increase the acidity while you serve it.
Now use a cheesecloth-lined colander to proceed and pour about one quarter of kumiss into it. Tie the corners of the colander and let it drain for 12 to 24 hours or wait until the draining has stopped. Make sure that you do all this at room temperature and not on high or low temperature.