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Cheese from Saudi Arabia and the Arabian Peninsula
Goat, sheep or camel milk is soured by its own lactic bacteria and churned, and the buttermilk left after the butter is removed becomes oggtt. In Saudi Arabia the buttermilk is boiled with stirring until thick, cooled, shaped by hand and dried in the sun; elsewhere it is drained in cloth instead of boiled. A boundary product, an acid-heat curd from fermented buttermilk dried hard for keeping.
| Goat, sheep or camel milk | Fermented spontaneously, usually in a goat-hide bag (korga'ah)[hassan2023][alabdulkarim2012] |
| Buttermilk left after churning the fermented milk | Churned in a su'on (shakwah); it is the raw material of oggtt[hassan2023][alabdulkarim2012] |
| Starter | spontaneous mixed fermentation in the goat-hide bag and churn, with their natural microflora |
What changes: The milk sours on its own and is churned, leaving sour buttermilk
The butter is taken off; the buttermilk is the raw material for oggtt.
Microbes at work in this step
wild lactic acid bacteria sour the milk before churning
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
Goat, sheep or camel milk is soured by its own lactic bacteria and churned, and the buttermilk left after the butter is removed becomes oggtt. In Saudi Arabia the buttermilk is boiled with stirring until thick, cooled, shaped by hand and dried in the sun; elsewhere it is drained in cloth instead of boiled. A boundary product, an acid-heat curd from fermented buttermilk dried hard for keeping. Lacticaseibacillus paracasei and Lacticaseibacillus casei, the main isolates from Saudi oggtt; an earlier study also reported Lactobacillus acidophilus, Enterococcus faecium and Lactiplantibacillus plantarum does most of the fermenting.
| Acidity | pH 4.3 → 4Measured[alabdulkarim2013] | Store |
|---|
Made from buttermilk, not whole milk. In Saudi Arabia the buttermilk is boiled down before sun-drying, while the related jameed of Jordan is strained in cloth instead.
A dried, acid product (pH about 4) with low water, which is why it keeps. It is made under no standard protocol. Keeping well does not make it free of germs. Only cooked oggtt is boiled; salted oggtt gets no heat, and elsewhere the buttermilk is drained in cloth. The CDC says products made from raw milk can expose people to germs such as Brucella, Campylobacter, E. coli, Listeria and Salmonella, and that children under 5, adults over 65, pregnant women and people with weak immunity are at higher risk.
Every number is labelled with how it is known. How this atlas is made
Alabdulkarim and colleagues (2012) describe oggtt as a dried fermented milk product made from goat, camel or sheep milk by Bedouins in the Arabian Peninsula, widely used in Jordan, Syria, Egypt, northern Saudi Arabia and western Iraq. They say its traditional production is still at the level of village technology, with no standardized protocol. Hassan and colleagues (2023) likewise say it is produced traditionally in several Middle Eastern countries.
