Shaken, not stirred

New Zealand Listener - - MILK DEBATE -

Be­cause milk spoils quickly, it has tra­di­tion­ally been made into var­i­ous types of cheese, ke­fir (a fer­mented milk drink) or yo­gurt, in­clud­ing doogh in Iran, lassi in In­dia and la­ban in the Arab world. Soured or fer­mented dairy prod­ucts also ren­dered dairy more di­gestible.

Recipes for heat­ing, pre­serv­ing and fer­ment­ing dairy foods are as var­ied as they are na­tion­ally dis­tinc­tive. The Ir­ish boiled their milk with sea­weed; Shet­land Is­lan­ders had blaund, whey strained from but­ter­milk and slightly fer­mented; Nor­we­gians have stop­pen, whipped cur­dled milk eaten with fruit; Ice­landers have skyr, a kind of dense yo­gurt made from skim milk. English recipe books gave in­struc­tions for syl­labubs, pos­sets and jun­kets. The French per­fected cream sauces, and dairy cock­tails be­came a hit across the West (the White Rus­sian, in­vented in Brus­sels in 1949, was res­cued from ob­scu­rity af­ter be­ing fea­tured in the 1998 film The Big Le­bowski).

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.