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Fermented milk from Iran, Afghanistan
Mast is the yoghurt of Iran and Afghanistan. In the traditional method the milk is boiled down to about two-thirds of its volume, cooled to 40–45 °C and seeded with the last batch, then left for about 12 hours until it sets firm with a cooked taste.
| Cow, sheep, goat or buffalo milk | Boiled and condensed to about two-thirds of its first volume[vaseghi2024] |
| Mast from the previous batch | The starter (backslopping)[vaseghi2024] |
| Starter | backslop: yoghurt from the previous batch |
Total time across the recorded steps: 12 h
What changes: The milk is boiled and condensed to about two-thirds of its volume
Output: condensed milk, about two-thirds of the starting volume.
Microbes at work in this step
heat kills the milk's own bacteria
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
Mast is the yoghurt of Iran and Afghanistan. In the traditional method the milk is boiled down to about two-thirds of its volume, cooled to 40–45 °C and seeded with the last batch, then left for about 12 hours until it sets firm with a cooked taste. Made in 4 steps over 12 h. The longest step, leave to set, takes 12 h (Vaseghi Bakhshayesh R 2024). Streptococcus thermophilus and Lactobacillus delbrueckii (subsp. bulgaricus and lactis), the majority of 102 isolates from Khorasan-e-Razavi yoghurts and Lactobacillus helveticus do most of the fermenting.
| Main step | 12 hReported[vaseghi2024] | Leave to set |
|---|---|---|
| Temperature | 40–45 °CReported[vaseghi2024] | Cool the boiled-down milk |
Mast is made from milk boiled down to about two-thirds of its volume before seeding, and sets firm with a cooked flavour (Vaseghi 2024).
The milk is boiled before it is seeded.
Every number is labelled with how it is known. How this atlas is made
FAO 1990 records mast, a yoghurt-like product very close to dahi, as the first stage of chakah in Afghanistan. Its entry for Iranian dough describes milk boiled down on an open fire and seeded with dough from the previous batch.
