Tarag

Thin yoghurt. Boiled milk is heated until warm, then mixed with a starter and stirred well, after which it is poured into a container and left to ferment in a warm location. If the surrounding air is cool, the container of fermenting yoghurt is left covered. The starter generally consists of filtered yoghurt, but in some locations, and particularly when making the first yoghurt of the season, various other substances can be used - including powdered AARUUL, milk curds, or rhubarb. Yoghurt is made from the milk of cows, sheep or goats. It formed an important part of the summer diet, being consumed primarily in the evening. If kept for a long time under hot conditions, the yoghurt continues to ferment and can become quite strong.

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