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Yoghourt
Appears in
Published 1986
In every Middle Eastern household, the making of yoghourt is a regular activity. With a little experience one learns the rhythm of preparation and the exact warmth required to turn milk into yoghourt. The actual preparation of yoghourt is extremely easy, but the right conditions are necessary for success. If these are fulfilled, the ‘magic’ cannot fail.
Yoghourt is an essential part of the Middle Eastern diet. In al-Baghdadi’s medieval manual it was referred to as ‘Persian milk.’ In Iran today it is known as mâst, in Turkey as yoǧurt. Syrians and Lebanese call it laban, Egyptians laban zabadi, while Armenians refer to it as madzoon.
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