[Sca-cooks] Yogurt

Suey lordhunt at gmail.com
Sat Jun 2 17:41:00 PDT 2007

David Friedman wrote:

> For what it's worth, we have always interpreted "Persian Milk" as 
> yogurt and it works in the recipes.	
    I do not know Arabic but would think that perhaps Huici but 
especially Perry would have been be more precise in his translation of 
the 13th C. Hispano Arab text if the term Persian milk was used. Over 
and over Perry says fresh milk frequently (as Stephan's msg indicates, 
how fresh is fresh?) but in two incidents Perry cites laban leaving me 
in doubt and you underline this saying yogurt works. As you published 
the Perry translation could you tell us what the original text says 
directly translated? Or could you ask Charles to give us a reading on 
this? Do the two of you think we had yogurt in Spain during Al Andalus?
    Brighid or anyone else, why did it take until 1542 or thereabouts 
for yogurt to reach France and why did Sent Sovi and Nola not use the 
term yogurt or something like fermented milk to indicate that we could 
be talking about that or sour cream (I think they are pretty clear on 
the term cheese)? They and other references just say milk without 
fermentation terms attached.

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