Yogurt is commonly made from cow’s milk, but in the southern region, a richer variety is made from buffalo’s milk. Before the days of pasteurization, the sight of labbanaat (female yogurt-sellers) balancing six or seven tiers of yogurt containers on their heads was quite a familiar sight in the marketplaces. This is a thing of the past now, only to be seen in folkloric pictures and dances.
In the northern region, an excellent yogurt is made from sheep’s milk. It is abundant i