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Fermented milk from Iran, Afghanistan, Azerbaijan, Kurdistan
Doogh is the salted Iranian yoghurt drink. Traditionally whole milk is boiled down over a fire, set overnight with a little old doogh, then diluted, churned in a skin to take off the butter and salted. Dairies now dilute yoghurt to about 40 % with water and 0.7 % salt, heat it briefly and bottle it cold. Made in 5 steps over 1 min. The longest step, heat briefly, bottle and chill, takes 1 min (Rahmati F 2023) and runs at 5–14 °C (Rahmati F 2023). Salt is 0.7 % (Rahmati F 2023). Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus do most of the fermenting.
| Main step | 1 minReported[rahmati2023] | Heat briefly, bottle and chill |
|---|---|---|
| Temperature | 5–14 °CReported[rahmati2023] | Heat briefly, bottle and chill |
| Salt | 0.7 %Reported[rahmati2023] | Dilute and salt |
| Acidity | pH 4.4 → 4.07Measured[rahmati2023] | Heat briefly, bottle and chill |
| 40 % w/w | Low-fat yoghurt · From 0.5 % fat milk heated at 90 °C for 15 min and soured with yoghurt culture[rahmati2023] |
| 59.3 % w/w | Water[rahmati2023] |
| 0.7 % w/w | Salt[rahmati2023] |
| Optional | Vegetable extracts · The usual traditional flavouring[fao-tmp] |
| Starter | backslop (old doogh) | defined-culture (yoghurt culture in dairies) |
Total time across the recorded steps: 1 min
What changes: Whole raw milk is boiled down over an open fire while it is stirred
Output: concentrated boiled milk.
Microbes at work in this step
boiling kills most milk bacteria
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
Ayran is diluted yoghurt. Doogh in its traditional form is the liquid left after churning diluted yoghurt in a skin for butter, made from milk boiled down first. Dairy doogh is diluted more than most ayran, to about 40 % yoghurt.
Dairy doogh is made from heat-treated yoghurt at about pH 4.3 and kept at 5 °C. Without a stabiliser its solids separate on storage; this is a quality fault, not a hazard.
Every number is labelled with how it is known. How this atlas is made
The Iranian national standard defines doogh as a drink from the lactic fermentation of milk whose dry matter is standardised by diluting yoghurt (as quoted by Wikipedia).
