Yoghurt

The Bashkirs are one of the Turkic-speaking peoples of the Volga-Ural region, located at the junction of Asia and Europe. The majority of Bashkirs live in Bashkortostan (or Bashkiria) and there are diaspora groups outside it. Bashkir is a Turkic language belonging to the Kipchak branch. (See the corresponding Wikipedia articles.) The basis of the… Continue reading The Bashkir dairy food katyk or oyotkan

The Finno-Ugric-speaking Hungarian people, who migrated to Europe from the east and were genetically partially Finno-Ugric and mostly Turkic, settled in the territory of present-day Hungary in the 9th–10th centuries. In the 11th–13th centuries, several waves of Cumans (Kuns) and Jász people (nomadic Alanic people from the Pontic steppe) arrived from the east, who settled… Continue reading Traditional Hungarian Yogurt: tarhó

The natural connection between human beings, their labour and nature penetrates the worldview of all cultures from different historical eras and it determines the thoughts of a person within a traditional society, including Bulgarians. For example, wheat production and sheep breeding are highly significant for Bulgarians – they measure their fortune not only by the… Continue reading Yoghurt – a traditional food for Bulgarians

To introduce us to the many hues of “yoghurt”, Tatiana Minniyakhmetova can tell us a tale or two about the traditional yoghurt of the Udmurts, who call it yölpyd, a sour clotted milk in both everyday and ritual meals. Editor’s Note This contribution by Tatiana Minniyakhmetova comes to the AIMA thanks to a collaborative effort… Continue reading Traditional Udmurt Yogurt – Yölpyd

Have you ever thought about yoghurt, really? That there might be more than plain and flavoured? That it might be an iconic food in many places and still made in traditional ways? Two fruit and one plain yoghurt, local production by a farmer in the Morbihan, France, Photo C. Griffin-Kremer We may do well to… Continue reading What, if Anything, is Yoghurt?*