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term for ‘thickening’ predominantly used in relation to dairy products. The word has historically been used to refer to the processes around curdling., churning, coagulating or thickening milk, and its origins have been thought to be linked to the verb, ‘to churn’ - which translates to ‘kernen’ in
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The word has since been adopted as a synonym to the straining/filtering processes involved in thickening yogurt – the phrase ‘kerned yogurt’ being used to identify products which have been subject to these processes. In correlation with the word’s links to
Somerset, ‘kerning’ as a process is used
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Traditionally, the kerning process involved placing the yogurt in a muslin cloth and leaving this to drain for a period of time, until the desired consistency had been reached; however, modern-day practises use
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throughout
Somersetshire, as a means of producing yogurts with a distinctively thicker consistency.
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The
Dialect of West Somerset: A Paper Read Before the Philological Society, January 15, 1875
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A Glossary of
Provincial Words & Phrases in Use in Somersetshire
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German, ‘karnen’ in Dutch and ‘kirna’ in Old
Icelandic
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19:For the typographic method of spacing letters, see
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87:A General Dictionary of Provincialisms
135:"Greek Yogurt Cheese (Fresh Labneh)"
67:Elworthy, Frederick Thomas (1875).
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