[Sca-cooks] 6th Century Chinese Fermented Milk Products

[Alec Story]

I find the text's understanding of the sterilization issues around yogurt
production to be particularly interesting.  I'm looking forward to when I
finish this book and get to some of the later brewing manuals that
basically have pasteurized, canned wine, or so I hear - but don't ask for a
translation, because there isn't one yet!

On Tue, Mar 7, 2017 at 8:47 PM, Aruvqan <aruvqan at gmail.com> wrote:

> Most excellent. And such a specific wood requirement for the stick to make
> the butter churn out of!
>
>
>
> On 3/7/2017 8:35 PM, Alec Story wrote:
>
>> The Ryori Monogatari thread inspired me to get around to translating some
>> of the fermented milk recipes in Qimin Yaoshu.  They're in scroll six,
>> after the information on raising sheep, on shearing them, and on making
>> felt.
>>
>> Rather than gamble with our mailing list's rocky relationship with
>> unicode,
>> I've blogged my recipes instead.  I found a ~yogurt recipe, a weird dried
>> milk skin recipe, and a recipe for what appears to be clarified butter.
>>
>> I'd love to hear what yous think about it.
>>
>> http://brewing.alecstory.org/2017/03/dairy-products.html
>>
>> -Thorfinnr
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-- 
Alec Story