[Sca-cooks] Middle Eastern Food

[Kirrily Robert]

In lists.sca.sca-cooks, you wrote:
> As much as I remember his main thing was the it was too soupy and not sour enough.  I recall him  straining the yogurt overnight on the counter with cloth and that it would be thicker and then he would whip it to make it much more creamy. But most of the time he used Sour Cream, I guess it was a shortcut.  Will it be OK to substitute yogurt with sour cream?  I guess my concern is is Sour Cream now closer than yogurt then?  Several people mentioned the fact that goat and sheep milk was used this is totally correct.  Both milks are much stronger than cow's milk thus rendering much stronger byproducts.

My experience of middle eastern yoghurt is that when you buy it in a tub
it's almost solid... you can dig a spoon into it and it'll leave a hole
there.  Also, it has a real bite.  If you want to get this sort of
yoghurt, go to a middle eastern grocery.  If they still don't have it,
buy a little of theirs and then make your own from it.

When I make yoghurt, I use full cream milk then add about 1-2 heaped
tablespoons of milk powder to a litre of the milk (this gives it extra
thickness).  Then I follow the instructions for the yoghurt maker, and
leave it for the maximum time possible (about 12 hours) to get it good
and sharp.  If the yoghurt maker goes cold in that time, top up the hot
water partway through.

K.

--
Lady Katherine Rowberd (mka Kirrily "Skud" Robert)
katherine at infotrope.net  http://infotrope.net/sca/
Caldrithig, Skraeling Althing, Ealdormere
"The rose is red, the leaves are grene, God save Elizabeth our Queene"