History of yoghurt drinks

Curdled milk products may have been discovered by Neolithic people shortly after they learned to milk animals. It then develop into a product similar to yoghurt or other cultured milk drinks.

Since yoghurt is a Turkish word, it is widely considered a Turkey’s gift to the culinary world.

The Turks claimed to have brought yoghurt from Asia to the Middle East. They still enjoys an iced yoghurt drink called Ayran, a refreshing drink that Persians once called musd, Arabs recognized as laban shrab and Indian know as lassi.

Aryan is a refreshing beverage made by whipping up yoghurt with water and salt. It is delicious and good for stomach.

Ayran was the main source of protein in the nomadic diet in Central Asian. These groups keep sheep and goats as well. Cattle and camels are also herded.

Laban is a cultured milk drinks made from curdled milk by Levantine and North African peoples. The word are derived from the ancient Aramaic word meaning ‘white’ a reference to the snow mountains behind Beirut.

It has been a drunks in the Middle East since the earliest nomadic and pastoral tribes.

Yoghurt drinks also traces its roots to the Caucasian Mountain region of Russia. The people of this rugged region were commonly nomadic and as subsistence used both the milk and meat of cows, sheep, goats and yaks.

The fermented milk product traditional to this region, kefir, is a liquid cultured product. It is an ancient yoghurt drinks with beneficial probiotics than be made with nut milks. The name translates to ‘good feeling’.

During Sumerians times 4th millennium BC, they treated fresh milk as a lower class beverage. Yet milk also offered to the gods in alabaster libation vessels for breakfast at the Sumerian temple at Uruk.

While most of the milk drunk at that time by the urbanite was fermented; it may have been similar to the diluted yoghurt drinks popular the Near East.
History of yoghurt drinks