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Fermented milk from Iran
Doogh is the salted Iranian yoghurt drink. FAO describes the traditional route as boiling whole milk down, setting it with a little old doogh, then mixing the curd with water. Wikipedia adds that yoghurt is churned in a waterskin to take off the butter, and the liquid left is doogh. A 2023 lab study made a low-fat doogh by diluting yoghurt to 40 % with water and 0.7 % salt, heating it briefly and storing it cold.
| Low-fat yoghurt40 % w/w | From 0.5 % fat milk heated at 90 °C for 15 min and soured with yoghurt culture[rahmati2023] |
| Water59.3 % w/w | [rahmati2023] |
| Salt0.7 % w/w | [rahmati2023] |
| Vegetable extractsOptional | The usual traditional flavouring[fao-tmp] |
| Starter | backslop (old doogh); a yoghurt culture in the 2023 lab study |
Total time across the recorded steps: 1 min
What changes: Whole raw milk is boiled down over an open fire while it is stirred
Output: concentrated boiled milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Doogh is the salted Iranian yoghurt drink. FAO describes the traditional route as boiling whole milk down, setting it with a little old doogh, then mixing the curd with water. Wikipedia adds that yoghurt is churned in a waterskin to take off the butter, and the liquid left is doogh. A 2023 lab study made a low-fat doogh by diluting yoghurt to 40 % with water and 0.7 % salt, heating it briefly and storing it cold. Made in 5 steps over 1 min. The longest step, heat briefly, bottle and chill, takes 1 min (Rahmati F 2023) and runs at 14–85 °C (Rahmati F 2023). Salt is 0.7 % (Rahmati F 2023). Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus do most of the fermenting.
| Main step | 1 minReported[rahmati2023] | Heat briefly, bottle and chill |
|---|---|---|
| Temperature | 14–85 °CReported[rahmati2023] | Heat briefly, bottle and chill |
| Salt | 0.7 %Reported[rahmati2023] | Dilute and salt |
| Acidity | pH 4.4 → 4.07Measured[rahmati2023] | Heat briefly, bottle and chill |
Wikipedia describes ayran as diluted yoghurt. Among Iranic peoples, doogh is the liquid left after churning yoghurt in a skin for butter (Wikipedia, Ayran), while FAO describes set curd mixed with water. The lab formulation in the 2023 study is diluted to about 40 % yoghurt.
The traditional route boils the milk down before setting it (FAO). The 2023 lab study heated the diluted drink at 85 °C for 1 minute, bottled it at 14 °C and kept it at 5 °C. The home method from Wikipedia only warms the milk, then keeps it warm and closed for 3–4 days; no source we read shows that it is safe.
Every number is labelled with how it is known. How this atlas is made
Wikipedia says doogh is present in Avestan scripture, where the word seems to have meant milk or the product of milking, and that it was already drunk in ancient Iran. It also quotes the Iranian standard, which defines doogh as a drink from the lactic fermentation of milk whose dry matter is standardised by diluting yoghurt (after fermentation) or buttermilk (before fermentation).
