Doogh
Sign in to saveDoogh () is a cold and savoury Persian drink. It is made with fermented milk. Unlike its sister beverage of Turkish origin, ayran, Doogh is not diluted yogurt. According to the Iranian Ministry of Food Standards, Doogh "is a drink resulting from lactic fermentation of milk whose dry matter is standardized by diluting yogurt (after fermentation) or buttermilk (before fermentation)."
In the Vinony graph
Within Vinony's link graph, Doogh is referenced by 181 other articles, and connects out to tzatziki, Iranian cuisine and raita.
Vinony files it under Afghan cuisine, Azerbaijani drinks and Central Asian cuisine.
Its subject is documented across 13 Wikipedia language editions.
Key facts
- Food.image
- Haraz Road, Mazandaran, Iran (43115799301).jpg
- Food.place_of_origin
- Ancient Persia
- Food.course
- Beverage
- Food.type
- Fermented dairy product
- Food.main_ingredient
- Yogurt or buttermilk, milk, water, salt
- Food.served
- Cold
- Food.associated_cuisine
- Iranian cuisine
via Wikipedia infobox
Wikidata facts
- Instance of
- drink
- Image
- ТАН (напиток).jpg
Show 3 more facts
- permanent duplicated item
- ayran
- Commons category
- Tan (drink)
- cuisine
- Iranian cuisine
via Wikidata · CC0
~2 min read
Encyclopedic overview
6 sectionsContents
- Production
- Etymology
- History
- Culture
- See also
- References
Doogh () is a cold and savoury Persian drink. It is made with fermented milk. Unlike its sister beverage of Turkish origin, ayran, Doogh is not diluted yogurt. According to the Iranian Ministry of Food Standards, Doogh "is a drink resulting from lactic fermentation of milk whose dry matter is standardized by diluting yogurt (after fermentation) or buttermilk (before fermentation)."
== Production == Milk and plain yogurt, at a ratio of 15:1, are mixed and placed on low heat until uniformly warm. Salt is added and the mixture is poured into a closed container and placed in a warm area for 3–4 days, after which it is ready to serve. The longer the drink is left to ferment, the more savoury it becomes. Many subcultures in Iran prefer a longer fermentation period.
Excerpted from Wikipedia’s “Doogh” article, available under the CC BY-SA 4.0 licence.