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Fermented milk from Northern China
Lao is the soured milk of the 6th-century Qimin Yaoshu. Cow or sheep milk is heated slowly over a dung fire, skimmed, strained through silk and seeded with old sweet lao in a pottery jar, wrapped warm and left overnight. A modern reconstruction with a lactic starter reached pH 3.8, so lao is a sour milk.
| Cow or sheep milk | Taken in the grass season; a third of the milk is left for the calf or lamb[wikisource] |
| Good sweet lao from an earlier batchhalf a spoon per sheng of milk | The starter (酵)[wikisource] |
| Sour rice gruel (醋飧), ground fineone spoon per dou of milk | Used as the starter when no ripe lao is at hand, far from town; the text says lao set with a sour starter turns sour too[wikisource] |
| Starter | backslop: old sweet lao, or sour rice gruel when none is at hand |
What changes: Starting material: cow or sheep milk from the grass season
Cows are milked from five days after calving and sheep from ten days, once the young are strong. Lao is made from the end of the 3rd or start of the 4th month until the end of the 8th month; after the 1st of the 9th month only a little is made. Output: fresh milk.
Microbes at work in this step
Not documented for this step.
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
Lao is the soured milk of the 6th-century Qimin Yaoshu. Cow or sheep milk is heated slowly over a dung fire, skimmed, strained through silk and seeded with old sweet lao in a pottery jar, wrapped warm and left overnight. A modern reconstruction with a lactic starter reached pH 3.8, so lao is a sour milk. No study of lao itself was found. In tarag, a related Mongolian soured milk of cows, goats and yaks, Lactobacillus delbrueckii was the predominant lactic acid bacterium across 26 samples does most of the fermenting.
| Acidity | pH 3.8Reported[nii] | Seed, wrap the jar and leave overnight |
|---|
Lao is the Qimin Yaoshu's plain soured milk. The same chapter turns it into dried and strained lao balls that keep for years and churns it into su.
Its recipe boils the milk four or five times before setting it, and bakes an old jar in hot ash before the jar is used again.
Every number is labelled with how it is known. How this atlas is made
In 2010 Hirata and colleagues reproduced the Qimin Yaoshu milk recipes and identified raku (lao) as sour milk. They concluded that its author, Jia Sixie, edited texts gathered from different peoples and did not make the products himself, and that its milk methods came mainly from pastoralists of North and Central Asia (abstract).
