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Shubat
Chal, also shubat or khoormog (, , , ), is a Turkic (especially Turkmen, Uzbek and Kazakh) and Mongolic beverage of fermented camel milk, sparkling white with a sour flavor, popular in Central Asia — particularly in Kazakhstan, Uzbekistan and Turkmenistan. In Kazakhstan the drink is known as ''shubat'', and is a staple summer food. Due to preparation requirements and perishable nature, chal has proved difficult to export. ''Agaran'' (fermented cream) is collected from the surface of chal. Description Fermented chal is reputed to possess virucidal and virus inhibiting properties not found in fresh camel or cow milk, both in its liquid and lyophilized form — a characteristic which is (reputedly) unaffected by shelf life. Chal is typically prepared by first souring camel milk in a skin bag or ceramic jar by adding previously soured milk. For 3–4 days, fresh milk is mixed in; the matured chal will consist of one third to one fifth previously soured milk. Camel milk will n ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Kazakhstan
Traditional Kazakh cuisine is the traditional food of the Kazakh people. It is focused on mutton and horse meat, as well as various milk products. For hundreds of years, Kazakhs were herders who raised fat-tailed sheep, Bactrian camels, and horses, relying on these animals for transportation, clothing, and food. The cooking techniques and major ingredients have been strongly influenced by the nation's nomadic way of life. For example, most cooking techniques are aimed at long-term preservation of food. There is a large practice of salting and drying meat so that it will last, and there is a preference for sour milk, as it is easier to save in a nomadic lifestyle. Meat in various forms has always been the primary ingredient of Kazakh cuisine, and traditional Kazakh cooking is based on boiling. Horse and mutton are the most popular forms of meat and are most often served in large uncut pieces which have been boiled. Kazakhs cared especially for horses which they intended to slaughte ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kazakh Cuisine
Traditional Kazakh cuisine is the traditional food of the Kazakh people. It is focused on mutton and horse meat, as well as various Dairy products, milk products. For hundreds of years, Kazakhs were herders who raised fat-tailed sheep, Bactrian camels, and horses, relying on these animals for transportation, clothing, and food. The cooking techniques and major ingredients have been strongly influenced by the nation's nomadic way of life. For example, most cooking techniques are aimed at long-term Food preservation, preservation of food. There is a large practice of salting and drying meat so that it will last, and there is a preference for sour milk, as it is easier to save in a nomadic lifestyle. Meat in various forms has always been the primary ingredient of Kazakh cuisine, and traditional Kazakh cooking is based on boiling. Horse and mutton are the most popular forms of meat and are most often served in large uncut pieces which have been boiled. Kazakhs cared especially for hor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermentation (food)
In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—without an oxidizing agent being used in the reaction. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy. The term "fermentation" sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. However, similar processes take place in the leavening of bread (CO2 produced by yeast activity), and in the preservation of sour foods with the production of lactic acid, such as in sauerkraut and yogurt. Humans have an enzyme that gives us an enhanced ability to break down ethanol. Other widely consumed fermented foods include vinegar, olives, and cheese. More localized foods prepared by fermentation may also be based on beans, grain, vegetables, fruit, honey, dairy products, and fish. His ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kazakhstan
Kazakhstan, officially the Republic of Kazakhstan, is a landlocked country primarily in Central Asia, with a European Kazakhstan, small portion in Eastern Europe. It borders Russia to the Kazakhstan–Russia border, north and west, China to the China–Kazakhstan border, east, Kyrgyzstan to the Kazakhstan–Kyrgyzstan border, southeast, Uzbekistan to the Kazakhstan–Uzbekistan border, south, and Turkmenistan to the Kazakhstan–Turkmenistan border, southwest, with a coastline along the Caspian Sea. Its capital is Astana, while the largest city and leading cultural and commercial hub is Almaty. Kazakhstan is the world's List of countries and dependencies by area, ninth-largest country by land area and the largest landlocked country. Steppe, Hilly plateaus and plains account for nearly half its vast territory, with Upland and lowland, lowlands composing another third; its southern and eastern frontiers are composed of low mountainous regions. Kazakhstan has a population of 20 mi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Camel Milk
Camel milk is milk from female camel, camels. It has supported nomad and Pastoralism, pastoral cultures since the domestication of camels millennia ago. Herders may for periods survive solely on the milk when taking the camels on long distances to graze in desert and arid environments, especially in parts of the Middle East, North Africa and the Horn of Africa. The camel dairy farming industry has grown in Australia and the United States, as an environmentally friendly alternative to cow dairy farming using a species well-adapted to arid regions. Camel milk has different nutritional characteristics from milk, cow milk, but the proportions of nutrients can be highly variable based on a number of factors, including type and age of camel, climate, what it eats, and milking method. It can be used to make products such as yogurt and ice cream, but is not so easily turned into butter or cheese. Camel milk tastes similar to cow's milk. History Before the conception and spread of Islam, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kumis
''Kumis'' ( , ), alternatively spelled ''coumis'' or ''kumyz'', also known as ''airag'' ( ), is a traditional Fermented milk products, fermented dairy product made from mare milk. The drink is important to the peoples of the Central and East Asian steppes, of Turkic peoples, Turkic and Mongolic peoples, Mongolic origin: Kazakhs, Bashkirs, Kalmyks, Kyrgyz people, Kyrgyz, Mongols, and Yakuts. Kumis was historically consumed by the Khitan people, Khitans, Jurchen people, Jurchens, Magyars, and Han Chinese of North China as well. ''Kumis'' is a dairy product similar to kefir, but is produced from a liquid starter culture, in contrast to the solid kefir "grains". Because mare's milk contains more sugars than cow's or goat's milk, when fermented, ''kumis'' has a higher, though still mild, alcohol (drug), alcohol content compared to kefir. Even in the areas of the world where ''kumis'' is popular today, mare's milk remains a very limited commodity. Industrial-scale production, ther ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ayran
Ayran ( ) is a cold savory yogurt-based beverage that is consumed across Central Asia, and the Balkans, in Turkey and Iran. The principal ingredients are yogurt, water and salt. Herbs such as mint may be optionally added. Some varieties are carbonated. It is a national drink of Turkey. Etymology ''Ayran'' (cf. '' airag'' in Mongolian: ' mare milk', ' () in Chuvash: 'buttermilk') is mentioned in Mahmud al-Kashgari's 11th century '' Dīwān Lughāt al-Turk'', although he did not give any information how ayran was made. The word is derived from the Old Turkic root ("to separate"), cf. Turkish ("to separate"). Preparation Ayran is served chilled and often as an accompaniment to grilled meat, bread or rice, especially during summer. It is made by mixing yogurt with chilled or iced water and is sometimes carbonated and seasoned with mint. It has been variously described as "diluted yogurt" and "a most refreshing drink made by mixing yogurt with iced water". The traditiona ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Borhani
Borhani () is a traditional yogurt-like drink from Bangladesh. Borhani is made from sour doi, green chili, mustard seeds, black salt, coriander and mint. It is considered by some to be a type of lassi. It is very commonly consumed in Dhaka and Chittagong regions of Bangladesh, where it is served in special events such as weddings and iftar gatherings in Ramadan. It is normally drank after heavy meals such as biryani Biryani () is a mixed rice dish originating in South Asia, made with rice, meat (chicken, goat, lamb, beef) or seafood (prawns or fish), and spices. To cater to vegetarians, the meat or seafood can be substituted with vegetables or pane ..., morog polao and tehari to aid digestion although appetizer ''borhanis'' do exist. Etymology The origin of the name of the drink is unknown. However, the word is most likely to have derived from the Persian term Borani (Persian: بورانی), which denotes a dish made of yogurt and greens. See also * Chaas Ref ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Yogurt-based Dishes And Beverages
This is a list of yogurt-based dishes and beverages. Yogurt is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as "yogurt cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and its characteristic tang. Worldwide, cow's milk, the protein of which is mainly casein, is most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt in various parts of the world. Dishes * Churri – a spicy Indian side dish * Çılbır – Turkish egg dish * Jameed – Jordanian yogurt strained cheese * Mansaf - Levantine dish of meat cooked in yogurt * * Labanie * * * * Soups * Ash-e doogh – Iranian Azerbaijani thick yogurt soup * Spas – Armenian matzoon soup * Tzatziki – cold yogurt and herb sauce from Greece and Turkey * Dovga – Azerbaijani yogurt soup * Tarator – Bulgarian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkish Cuisine
Turkish cuisine () is largely the heritage of Ottoman cuisine, Ottoman cuisine (Osmanlı mutfağı), European influences, Seljuk Empire, Seljuk cuisine and the Turkish diaspora. Turkish cuisine with traditional Turkic peoples, Turkic elements such as yogurt, ayran, kaymak, gains influences from Mediterranean cuisine, Mediterranean, Balkan cuisine, Balkan, Middle Eastern cuisine, Middle Eastern, Central Asian cuisine, Central Asian and Eastern European cuisine, Eastern European cuisines. Turkish cuisine shows variation across Turkey. The cooking of Istanbul, Bursa, İzmir, and the rest of the Anatolia region inherits many elements of Ottoman court cuisine, including moderate use of spices, a preference for rice over bulgur, koftes, and a wider availability of vegetable stews (''türlü''), eggplant, stuffed dolmas and fish. The cuisine of the Black Sea Region uses fish extensively, especially the European anchovy, Black Sea anchovy (''hamsi'') and includes maize dishes. The cuisi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasteurization
In food processing, pasteurization (American and British English spelling differences#-ise, -ize (-isation, -ization), also pasteurisation) is a process of food preservation in which packaged foods (e.g., milk and fruit juices) are treated with mild heat, usually to less than , to eliminate pathogens and extend shelf life. Pasteurization either destroys or deactivates microorganisms and enzymes that contribute to food spoilage or the risk of disease, including vegetative bacteria, but most Endospore, bacterial spores survive the process. Pasteurization is named after the French microbiologist Louis Pasteur, whose research in the 1860s demonstrated that thermal processing would deactivate unwanted microorganisms in wine. Spoilage enzymes are also inactivated during pasteurization. Today, pasteurization is used widely in the dairy industry and other food processing industries for food preservation and food safety. By the year 1999, most liquid products were heat treated in a co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
