Subject: Re: SC - Persian milk?

[cclark at vicon.net]

Ras wrote:
>Interesting. I have used yogurt in cooking for several years and have never 
>had it curdle. Perhaps it is geography....?

Or perhaps it's the methods. The recipe in question says (in translation) to
put mint and salted lemons into the yogurt (or other dairy product?) and
then boil it. Then it says to remove it from the fire and stir until the
boiling subsides, so I suspect that "boil" was not a mistranslation.

Henry of Maldon/Alex Clark