Fermented Dairy of Central Asia

If you are fascinated by fermented dairy products, then this is the book for you. Born in Tabriz, in the Azerbaijan region of Iran, the author provides a Turkic perspective on the food of her heritage, setting it within the Central Asian culture from which these products originated.

If you are fascinated by fermented dairy products, then this is the book for you. Born in Tabriz, in the Azerbaijan region of Iran, the author provides a Turkic perspective on the food of her heritage, setting it within the Central Asian culture from which these products originated.

The book covers the origins of well-known dairy ferments such as yoghurt, as well as lesser-known ones like qooroot-said to have fuelled the Mughal conquest and even been enjoyed in outer space. Using the latest archaeological and scientific findings, it discusses the earliest records of dairying in the region and the health benefits of these foods.

'White goods', as they are locally known, were essential to survival. They were enjoyed fresh during spring gluts of milk and then preserved as nourishment for times of scarcity or for when people were on the move. The book uncovers their symbolic meanings and describes their cultural significance in rituals and ceremonies.

There are easy-to-follow recipes for making these ferments, suggestions for how to enjoy them, and explanations of how to use them as ingredients in food, drinks, and desserts. Alternatives for vegans or those with allergies are also provided. This book is an essential resource for anyone interested in adding simple, nutritious, gut-healthy foods to their culinary repertoire while also learning about the history and provenance of food.

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