The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1909-05-30
Health-Giiviing
Beverages.

The curdled milk to which the emf
nent bacteriologist, Prof. Metchnikoff.
refers as a specific against the more
deadly germs of disease and old age,
is the national beverage in Bulgaria,
Turkey, Armenia and other eastern
; countries. Yaourt is its Turkish
name, matzoon is the Armenian desig-
nation for this form of fermented milk
while zoolak is the trade name applied
TO it by the distinguishing Armenian
physician, DR.. Dadirrian, who intro
duced its scientific manufacture in
America. AS a beverage it is becom-
ing more popular here every year,
while Americans have yet to learn
how delicious it is, served with bread,
cereals. crackers or strawberries.
In hospitals and sanitariums it is
now being used with signal success.
The results which follow the systema-
tic use of yaourt, especially when in
connection with a careful dietary sys-
tenn, are often most striking. Insom-
MIA, biliousness, headaches and other
distresses which the modern doctor
now traces to a common origin in in
testinal administration yield in
short time. In malarial and typhoid
fevers it proves not only most benefi-
cial, but is exceedingly refreshing to
the patient Rightfully made it has
an agreeable flavor and appearance.
and being a pure Tactic product, is
entirely free from alcohol and other
.6e!aterious substances found in ordi-
nary koumiss. One of the largest
sanitariums in the United States is
now supplying it's table with many
gallons of this valuable preparation.
To make the yaourt at home one
must have a culture of the Bulga-
rian bacillus to start from. even as
our grandmothers always kept on
hand a Jar of yeast for a starter"
for the home baking. You can buy
some of the matzoon or yaourt at any
of the Armenian restaurants. Then If
the matzoon is made daily or every
two or three days, as is the case in
Turkey and Bulgaria, you must keep
out one-half cup or one cup of the
soured milk each time it is made for
a starter for the next batch. Here
is a rule for it's making-simplicity it
self.
Rinse out a cooking saucepan with
cold water and without drying turn
in three pints of sweet fresh milk
Watch carefully and bring to boil,
not allowing it to scorch Take from
the fire, cool to just little more tnaHl
lukewarm, then stir into it one-eighth
of cup of the old matzoon. Mix thor
oughly and set the dish aside for sew
eraI hours in warm place, when you
will find the milk thickeped like lop-
pered milk only much richer. The
Buigarians and Turks make the mat
zoon usually from buffalo's milk, but
cows milk answers the same purpose.
1t must, however, be milk that has
had no preservative applied. When 1t
is impossible to get the starter of old
matzoon it may be made with yeast
in this manner: For two small bottles
allow one quart of milk, a teaspoonful
sugar and third of a cake of COM
pressed yeast. Dissolve the yeast and
sugar in a small quantity of the milk
that has first been slightly heated to
set the yeast working.
The remainder of the milk should
also be scalded and cooled to luke
warm. In about one hour, when the
yeast bubbles begin to come on top, !
unite the two milk mixtures and mix
thoroughly. Turn into small bottles, /!
and if the corks do not fasten with |
spring snaps, tie firmly into place lest |
the gases formed in the fermenting |
milk force them out.
Stand three hours in a warm place,
then put in moderately COO! place
for two days, shaking thoroughly three
or four times a day.
On the third day open the bottles
and pour their contents into bowl
to allow the effervescence to pass
away. This will take from ten to ff-
teen minutes. Pour again into the
bottles and place on the ice to pre-
vent any return of fermentation. AS
soon as chilled it is ready for use.