This beautiful text belongs to Binnur's Turkish kitchen on facebook, a page I am happy to follow. here's the blog. thank you Binnur!
✿The History of Yoğurt
The word “yoğurt” is Turkish in origin. The word comes from the Turkish word "yoğurt", deriving from the verb "yoğurtmak", which means "to blend" - a reference to how yoğurt is made. The letter ğ was used to be written as "gh" when people translated the Turkish language.
Central Asian Turks were the first to make Yoğurt. Most historical accounts attribute yoğurt to the Neolithic peoples of Central Asia around 6000 B.C. Herdsmen began the practice of milking their animals, and the natural enzymes in the carrying containers (animal stomachs) curdled the milk, essentially making yoğurt. Not only did the milk then keep longer, it is thought that people preferred the taste so continued the practice, which then evolved over centuries into commercial yoğurt making.
From Central Asia, the use of yogurt moved south to Persia. From there it traveled west to Anatolia and the Balkan Peninsula, and east to what is now Afghanistan, Pakistan and India. Recorded history states that Genghis Khan, the founder of the Mongol Empire and his Mongol and Turkmen horsemen, and his armies lived on yoğurt.
Of all the Central Asian peoples, it was the Turks who adopted yogurt most widely and put it to the most varied culinary uses. The 11th-century books Diwan Lughat al-Turk (Collection of Turkic Words) by Mahmud Kashgari, a linguistic work, and Kutadgu Bilig (The Knowledge That Brings Happiness) by Yusuf Khass Hajib, a “mirror for princes,” both make numerous mentions of the word yoğurt and give detailed descriptions of yogurt’s various uses by nomadic pastoralists. Yogurt continued to gain wider acceptance and, by the 17th century, Istanbul had more than 500 yogurt shops, all doing business under government regulation.
Both ancient and contemporary accounts mention the numerous health benefits attributed to yogurt. It has been used as a sunburn cream, a smallpox preventive, a cure for intestinal disease, to relieve anxiety, treat arthritis and impotence, cure skin diseases, alleviate insomnia and, more recently, as a way to significantly lower cholesterol levels and promote long life. The possible connection between yogurt and human longevity first attracted western interest when in 1913 the Russian biologist Ilya Mechnikof, director of the Pasteur Institute in Paris, noticed that yogurt-eating Bulgars often lived to an impressive old age.
It wasn’t long before word of the perceived health benefits of yoğurt traveled through to other peoples and the consumption spread throughout the East. As it was first spreading into Europe, this dairy product was used for therapeutic purposes.
Turkish immigrants brought yoğurt to North America in the 1700s but it really didn’t catch on until the 1940s when Daniel Carasso, the son of Danone founder Isaac, and Juan Metzger took over a small yoğurt factory in the Bronx, New York – the company is now called Dannon in the United States.
It is consumed plain or as a side dish or to make soups, desserts, sauce, to marinate meat and it is a big part of Turkish Cuisine. You can't find a Turkish house without yoğurt:)
It is recommendable to eat yoğurt every day, at least one cup
Yoğurt has beneficial bacteria, calcium and protein. We believe yogurt cleanses the body from toxins and poisons.
Yoğurt made with active bacterial cultures produces lactase; the enzyme that allows us to digest lactose. Consequently, yoğurt would be tolerated by many people who are lactose intolerant.
A nomad heritage has made the Turkic peoples lighter-footed than most, and a strong claim to have given yogurt to the world (c) Hugh Pope who is the author of Sons of the Conquerors: the Rise of the Turkic World
Section 6: The 21st Century is ours
★Turkish Yoğurt / How to make Yoğurt at home?
another boza recipe.
light gazing, ışığa bakmak