Disputatio:Iogurtum

thread_title:  Res ad paginam augendam e pagina Anglica selectae 

message: Armenian: մածուն matsun) or matsoni[2] (Georgian: მაწონი mats'oni) is a fermented milk product of Armenian origin
In Northern Iran, Mâst Chekide is a variety of kefir yogurt with a distinct sour taste.
Dadiah or dadih is a traditional West Sumatran yogurt made from water buffalo milk, fermented in bamboo tubes.
Yogurt that has been strained to filter or remove the whey is known as Labneh in Middle Eastern countries. It has a consistency between that of yogurt and cheese. In North America, strained yogurt is commonly called "Greek yogurt". Powdered milk is sometimes added in lieu of straining to achieve thickness. In Britain as "Greek-style yogurt". 
An unusual Moroccan yoghurt, rayib, is made from milk thickened with the hairy hearts of wild Moroccan artichokes (2000  C. Hanger World Food: Morocco 59: OED)
Skyr is an Icelandic cultured dairy product, similar to strained yogurt traditionally served cold with milk and a topping of sugar
thread_title:  De variationibus 

message: The sausage had been ... stuffed into a hunk of bread with a piece of onion. It went very well with a glass of the yogurt drink ayran. (2007 New Yorker 9 July 49/1 OED) 
Ayran, doogh ("dawghe" in Neo-Aramaic) or dhallë is a yogurt-based, salty drink. It is made by mixing yogurt with water and (sometimes) salt.
Borhani (or burhani) is a spicy yogurt drink from Bangladesh. It is usually served with kacchi biryani at weddings and special feasts. Key ingredients are yogurt blended with mint leaves (mentha), mustard seeds and black rock salt (Kala Namak). Ground roasted cumin, ground white pepper, green chili pepper paste and sugar are often added.
Lassi is a yogurt-based beverage that is usually slightly salty or sweet, and may be commercially flavored with rosewater, mango or other fruit juice. Salty lassi is usually flavored with ground, roasted cumin and red chilies, may be made with buttermilk.
An unsweetened and unsalted yogurt drink usually called simply jogurt is consumed with burek and other baked goods in the Balkans.
Lassi is a common Indian beverage made from stirred liquified yogurt that is either salted or sweetened with sugar commonly, less commonly honey and combined with fruit pulp to create flavored lassi.[41] Consistency can vary widely, with urban and commercial lassis having uniform texture through being processed, whereas rural and rustic lassi has discernible curds or fruit pulp. (en:wiki) Takram (:sa:तक्रम्)
Mâst Chekide is usually mixed with a pesto-like water and fresh herb purée called delal. Common appetizers are spinach or eggplant borani, Mâst-o-Khiâr with cucumber, spring onions and herbs, and Mâst-Musir with wild shallots. In the summertime, yogurt and ice cubes are mixed together with cucumbers, raisins, salt, pepper and onions and topped with some croutons made of Persian traditional bread and served as a cold soup. Ashe-Mâst is a warm yogurt soup with fresh herbs, spinach and lentils. Even the leftover water extracted when straining yogurt is cooked to make a sour cream sauce called kashk, which is usually used as a topping on soups and stews.Kareh Moraba, "The Story of Kashk" in Gastronomica vol. 16 (2016) pp. 97-100 JSTOR
Tarator and Cacık are cold soups made from yogurt during summertime in eastern Europe. They are made with ayran, cucumbers, dill, salt, olive oil, and optionally garlic and ground walnuts. Tzatziki in Greece and milk salad in Bulgaria are thick yogurt-based salads similar to tarator.
That which they seem to prefer is meat of any kind pounded with meal or flower, seasoned with pepper and salt; which being formed into balls, is boiled and eaten with yaourt, which the Arabs call lebban (1805 J. Griffiths Trav. Europe, Asia Minor, & Arabia xxiv. 387 OED)
Raita is a condiment made with yogurt in the Indian subcontinent
Khyar w Laban (cucumber and yogurt salad) is a dish in Lebanon and Syria. Also, a wide variety of local Lebanese and Syrian dishes are cooked with yogurt like "Kibbi bi Laban" Rahmjoghurt, a creamy yogurt with much higher fat content (10%) than many yogurts offered in English-speaking countries. Dovga, a yogurt soup cooked with a variety of herbs and rice, is served warm in winter or refreshingly cold in summer. Jameed, yogurt salted and dried to preserve it, is consumed in Jordan. Zabadi is the type of yogurt made in Egypt, usually from the milk of the Egyptian water buffalo. It is particularly associated with Ramadan fasting, as it is thought to prevent thirst during all-day fasting.
Saepe cum fructibus, vanilla, vel theobromate conditur. Large amounts of sugar – or other sweeteners for low-energy yogurts – are often used in commercial yogurt.[40][42] Some yogurts contain added modified starch,[43] pectin (found naturally in fruit) or gelatin to create thickness and creaminess. This type of yogurt may be marketed under the name Swiss-style, although it is unrelated to conventional Swiss yogurt. Some yogurts, often called "cream line", are made with whole milk which has not been homogenized so the cream rises to the top. In many countries, sweetened, flavored yogurt is common, typically sold in single-serving plastic cups.[40] Common flavors may include vanilla, honey, and toffee, and various fruits.[40][42] In the early 21st century, yogurt flavors inspired by desserts, such as chocolate or cheesecake, became common. Sweetened yogurt drinks are the usual form in Europe (including the UK) and the US, containing fruit and added sweeteners. These are typically called "drinkable yogurt". Also available are "yogurt smoothies", which contain a higher proportion of fruit and are more like smoothies.
Labneh may be used for sandwiches in Middle Eastern countries. Olive oil, cucumber slices, olives, and various green herbs may be added. It can be thickened further and rolled into balls, preserved in olive oil, and fermented for a few more weeks. It is sometimes used with onions, meat, and nuts as a stuffing for a variety of pies or kibbeh balls.
Some types of strained yogurts are boiled in open vats first, so that the liquid content is reduced. The East Indian dessert, a variation of traditional dahi called mishti dahi, offers a thicker, more custard-like consistency, and is usually sweeter than western yogurts.[46] In western Indian (Marathi and Gujarati) cuisine, strained yogurt is macerated with sugar and spices such as saffron, cardamom and nutmeg to make the dessert "shrikhand". Strained yogurt is also enjoyed in Greece and is the main component of tzatziki (from Turkish "cacık"), a well-known accompaniment to gyros and souvlaki pita sandwiches: it is a yogurt sauce or dip made with the addition of grated cucumber, olive oil, salt and, optionally, mashed garlic. Srikhand, a dessert in India, is made from strained yogurt, saffron, cardamom, nutmeg and sugar and sometimes fruits such as mango or pineapple.
 -- Andrew Dalby (disputatio) 18:01, 26 Novembris 2020 (UTC)
thread_title:  De usu coquinario