Shaken, not stirred
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).