ku̯at(h)-

    ku̯at(h)-

    English meaning: to ferment, become sour

    Deutsche Übersetzung: “gären, sauer werden, faulen”

    Material: O.Ind. kváthati ‘siedet, kocht”, kvüthá - m. “Decoct”; Goth. ƕaÞō f. ‘scum, froth, foam”, ƕaÞjan ‘schäumen”, Swe. dial. hvü (*hvaÞa) ‘scum, froth, foam”, O.E. hwaÞerian, hwoÞerian ‘schäumen, branden”; Lat. cüseus “cheese” (from *cüso- from *ku̯üt-so- “Geronnenes”, ablaut equally with O.Bulg. kvasъ; das Fehlen of u̯ harrt still the explanation); maybe Alb. (*ku̯üt-so) kos “(sour) yogurt, clotted curds” also (Du. kaas), OHG chüsi, küsi (G Käse), f. WGmc f. L caseus.] “cheese” O.Bulg. kvasъ ‘sourdough, säuerliches Getränk” (ku̯üt-so-) etc., zero grade O.Bulg. vъ(s)-kysnǫti, -kysěti “ sour become”, kysělъ ‘sour” (-s- from t + s); Ltv. kûsât “boil, simmer, seethe, boil”, kūsuls ‘sprudel”, also probably kùstu, kust “melt”; the from “ferment, seethe, sour become” entwickelte concept “faulen” schlägt die bridge to Church Slavic kъsьnъ ‘slow”;compare Ltv. kust “melt, tauen - exhaust”, kusinüt “ tired make”; Ltv. kusls “ stiff, weak”, Lith. dial. kùšlas, kušlù s “weak”, O.Pruss. ucka kuslaisin ‘schwächst”.

    References: WP. I 468, WH. I 176 f., Trautmann 147.