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Fermented milk from Northern China
A 6th-century Qimin Yaoshu recipe for soured milk. Cow's or sheep's milk is simmered over a dried-dung fire, strained through raw silk into a fired clay jar, and set overnight with half a spoon of old sweet lao per sheng of milk, kept a little warmer than the body.
| Cow's or sheep's milk | Made separately or mixed, as the maker likes; season from the end of the 3rd month to the end of the 8th month[qmys-ws] |
| Sweet lao from an earlier batch, as the starterhalf a spoon per sheng of boiled milk | [qmys-ws] |
| Sour rice gruel (醋飧), ground fine, if no lao is to handone spoon per dou of milk | [qmys-ws] |
| Starter | back-slopped with old sweet lao; or sour rice gruel when no lao is to hand |
What changes: Cows and ewes are milked in the grass season, leaving a third of the milk for the young
Output: fresh 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
A 6th-century Qimin Yaoshu recipe for soured milk. Cow's or sheep's milk is simmered over a dried-dung fire, strained through raw silk into a fired clay jar, and set overnight with half a spoon of old sweet lao per sheng of milk, kept a little warmer than the body. In tarag, a related Mongolian soured milk of cows, goats and yaks, Lactobacillus delbrueckii was the predominant lactic acid bacterium across 26 samples does most of the fermenting.
The recipe ties the result to warmth and dose. Set too hot, or with too much or sour starter, the lao comes out sour; too cold, it will not set.
Its recipe boils the milk four or five times before setting it, and heats an old jar through in embers before the jar is used again.
Every number is labelled with how it is known. How this atlas is made
Qimin Yaoshu, vol. 6, ch. 57 (養羊). The Ming Bencao Gangmu later quotes a similar method, with milk boiled tens of times, the skin skimmed for su and a little old lao added under a paper seal. In 2010 Hirata and colleagues reproduced the Qimin Yaoshu milk recipes and identified raku (lao) as sour milk (abstract).
