SC - yoghurt
Christina van Tets
cjvt at hotmail.com
Thu May 11 15:07:48 PDT 2000
Hello the list!
Allison wrote:
>Thanks for your thoughts, M. Adamantius. Do you suppose that, following
>the evening milking--of whatever animal--if the milk were set in an
>earthenware pot at the back of the cooking fire area, that by morning it
>might have had the necessary cooking to make the yoghurt type, or
>thickened type?
That was roughly the speculation on the card in a museum I saw some years
ago in England (Southampton, I think). It went with a nifty little device
(in the Roman section) which was a bowl with small rough pebbles set into it
during the making; the whole inside was unglazed. From memory, the
archaeologists had done tests and said that there cheese bacteria were
lodged in all the 'pores', and that all a cook needed to do was pour milk in
and it automatically got its rennet like that.
Cairistiona
P.S. It was the same shape as an ordinary milk pan, FWIW
>Certainly, making yoghurt at home, we heat it to the right temperature
>and then hold it there for hours. I try to think of the simple way that
>would be natural to do a thing, as very often that is what got done.
>Perhaps commercial production in a city might have used a different
>method, but if this is not solely a noble dish, then something not too
>elaborate in method or utensils is likely. I'm thinking of the kitchens
>dug up by archeologists--generally minus their furnishings, of course.
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