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Fermented milk from Sakha Republic
Skimmed cow's milk is boiled, cooled to 35–36 °C and whipped with sour cream into a thick foam, then covered, wrapped in a blanket and left for a few hours to sour. The result is a thick, airy, buttermilk-tasting yoghurt, the commonest summer dish in Yakutia, once kept in birch-bark vats and frozen into slabs for winter.
A short entry: the sources we found record only what is said here about Suorat itself.
| Skimmed cow's milk | [wp-ru] |
| Sour cream | Whipped into the cooled milk[wp-ru] |
| Tuma add-ins (sour cream, cottage cheese, wild strawberries, blueberries, bearberry, barley porridge, wild herbs)optional | [wp-ru][danilov2019] |
| Starter | sour cream whipped into the cooled milk |
Total time across the recorded steps: 5 h – 6 h
What changes: Skimmed milk is brought to the boil
Output: boiled skim 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
Skimmed cow's milk is boiled, cooled to 35–36 °C and whipped with sour cream into a thick foam, then covered, wrapped in a blanket and left for a few hours to sour. The result is a thick, airy, buttermilk-tasting yoghurt, the commonest summer dish in Yakutia, once kept in birch-bark vats and frozen into slabs for winter. Made in 4 steps over 5 h – 6 h. The longest step, cover, wrap in a blanket and sour, takes 5–6 h (ru.wikipedia).
| Main step | 5–6 hReported[wp-ru] | Cover, wrap in a blanket and sour |
|---|---|---|
| Temperature | 35–36 °CReported[wp-ru] | Cool and whip in sour cream |
Suorat is set with sour cream as the starter and whipped to a foam before it sours, which makes it airy. Most yoghurts use a thermophilic culture and are not whipped first.
The milk is boiled before the starter goes in. No safety study of suorat was found.
Every number is labelled with how it is known. How this atlas is made
Suorat is a Sakha summer staple. The Yakut dairy vocabulary has 31 names for fermented-milk products, among them suorat and its tuma mixes (Danilov 2019).
