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In order to make doogh, firstly, milk and plain yogurt must be mixed with a ratio of 15:1 until homogeneous. The mixture is then placed on low heat until uniformly warm. Salt is then added, and the mixture is poured into a closed container and placed in a warm area for 3-4 days, after which it is
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makes use of this word to denote milk that is used in a medicinal process. Though it is true that
Avicenna's work was written in Arabic, the word "doogh" doesn't exist in Arabic and Avicenna's use of it is thus taken as a part of Persian literature strictly for the purposes of this article.
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In
Iranian popular culture doogh is also considered to have a sedative effect. Pop culture jokes imply that it is a bad idea to drink doogh during lunch at work or school.
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The manufacturing process involves a sometimes lengthy period of fermentation in warm temperatures, which comes to be the source of this drink's savoury taste.
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ready to serve. The longer the drink is left to ferment, the more savoury it becomes. Many subcultures in Iran prefer a longer fermentation period.
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of milk whose dry matter is standardized by diluting yogurt (after fermentation) or buttermilk (before fermentation)."
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scripture, doogh is defined as milk. Additionally, in the Avesta, the word for "girl," or "woman," or "female," is
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is a cold and savoury
Iranian drink. It is made with fermented milk. Unlike its sister beverage of Turkish origin,
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as the representation of a "sour version" of milk. The history of this word is uncertain. It is present in
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Doogh is recognized as one of the main
Iranian beverages to serve alongside meals. Dishes such as
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scripture, and essentially seems to have been another word for milk, or for the product of
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Milk-- Beyond the Dairy: Proceedings of the Oxford
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330:In some parts of Iran, primarily the city of
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377:"استاندارد دوغ ساده - سازمان ملی استاندارد"
327:are the most commonly served with doogh.
259:Doogh has historically been referenced in
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453:Margarat Shaida, "Yoghurt in Iran", In:
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147:Fermented dairy product
298:Doogh is mentioned in
490:Central Asian cuisine
275:derives from doogh.
57:improve this article
500:Yogurt-based drinks
232:lactic fermentation
198:, milk, water, salt
180:Serving temperature
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407:(in Persian)
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55:Please help
50:verification
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467:pp. 311-312
351:Ash-e doogh
325:Chelo-Kabab
246:Preparation
169:Associated
21:Doogh, Iran
515:Sour foods
479:Categories
463:1903018064
435:2024-05-21
411:2024-05-21
386:2024-05-21
363:References
238:Production
196:buttermilk
83:newspapers
430:abadis.ir
336:Gushe-fil
255:Etymology
465:, 2000,
345:See also
304:Avicenna
284:dooghtar
156:Beverage
332:Isfahan
315:Culture
294:History
288:dokhtar
280:Avestan
273:Persian
269:milking
265:Avestan
171:cuisine
97:scholar
72:"Doogh"
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457:1999,
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192:Yogurt
153:Course
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405:نمناک
228:ayran
224:Doogh
137:Doogh
104:JSTOR
90:books
28:Dough
459:ISBN
353:soup
323:and
321:Dizi
183:Cold
143:Type
76:news
306:'s
278:In
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