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Fermented milk from Egypt, Sudan
Zabadi (zabady) is the set yoghurt of Egypt and Sudan. In the traditional Near East method the milk is heated to 80–90 °C for 30 minutes, seeded with a pure culture or the previous day's yoghurt and set for 2 to 3 hours at 42–45 °C; in Egypt it is made from buffalo or cow milk, alone or mixed.
| Cow, sheep, goat or buffalo milk | FAO says the milk depends on what is available; for Egyptian zabady a review lists buffalo, cow, alone or mixed[fao-tmp][afr26] |
| Yoghurt from the previous day, or a pure culture | FAO prints the rate as 2.3% of the milk[fao-tmp] |
| Starter | backslop from the previous day's zabadi, or a pure Lactobacillus bulgaricus and Streptococcus thermophilus culture |
Total time across the recorded steps: 2.5 h – 3.5 h
What changes: The milk is held at 80–90 °C for 30 minutes, then cooled
Output: hot milk.
Microbes at work in this step
heat kills most of the milk's own flora
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
Zabadi (zabady) is the set yoghurt of Egypt and Sudan. In the traditional Near East method the milk is heated to 80–90 °C for 30 minutes, seeded with a pure culture or the previous day's yoghurt and set for 2 to 3 hours at 42–45 °C; in Egypt it is made from buffalo or cow milk, alone or mixed. Made in 4 steps over 2.5 h – 3.5 h. The longest step, set warm, takes 2–3 h (FAO 1990) and runs at 42–45 °C (FAO 1990). Streptococcus thermophilus, the main species, followed by Lactococcus garvieae and Lactococcus lactis and Lactococcus raffinolactis do most of the fermenting.
| Main step | 2–3 hReported[fao-tmp][afr26] | Set warm |
|---|---|---|
| Temperature | 42–45 °CReported[fao-tmp] | Set warm |
Traditional Egyptian zabady carries lactococci such as Lactococcus garvieae beside S. thermophilus, so its flora is wider than a two-strain industrial yoghurt.
The milk is heated to 80–90 °C before seeding, and the finished zabadi keeps up to 7 days at 5 °C.
Every number is labelled with how it is known. How this atlas is made
FAO's survey says Near East yoghurt originated from central Asian and Mediterranean countries, mainly Turkey, Lebanon, Bulgaria and Romania.
