46H-3 |
Yogurt of the holy lands: Salted yogurt |
Y. K. AVSAR1, G. A. Evrendilek2, T. A. Avsar3, and H. Turk3. (1) Dept. of Dairy Technology, Mustafa Kemal Univ., Alahan, Hatay, 31040, Turkey, (2) Dept. of Food Engineering, Mustafa Kemal Univ., Alahan, Hatay, 31040, Turkey, (3) Dept. of Antropology, Mustafa Kemal Univ., Alahan, Hatay, 31040, Turkey Salted yogurt is one of the most liked traditional dairy products of Hatay province of Turkey. It has a salty, acidic, and smoked taste and can be stored for up to one year. Villagers mostly produce it for their own consumption and sell the excessive amount at the local market. It can be manufactured from cow's milk or goat's milk. The latter is preferred as it yields a smoother and whiter product. In this study traditional production of salted yogurt was investigated. For this purpose, some villages in Hatay were visited. Although manufacturing techniques showed some differences from home to home, the most commonly employed traditional production method is given as follows: Goat's milk is heat treated (80-85°C /1-15 min,), cooled (40-45°C), starter culture added, incubated (4-6 h), drained using a cloth bag, cooked until it boils and thickens, salt added (~3-5%), stirred (~5 min), transferred to a tray for cooling, filled into jars and olive oil or fat added. Salted yogurt is either consumed as is or mixed with red pepper, mint, and virgin olive oil. It is also used as an ingredient in different kinds of dishes like soups. There are also some beliefs in the region that should be taken into account by women when salted yogurt is made. There must not be any red item at the place where salted yogurt is cooked nor should the woman cooking have her period when it is cooked. Both are believed to cause the yogurt to turn red. It is also believed that salted yogurt can heal wounds.
Session 46H, Religious & Ethnic Foods
|