Basic Yogurt-Making - CLA03A06

(Created by Genevote Villeneuve de la Fleche)

Length of class: 1 hour

Level: Beginning

Learning Objectives:

· At the end of this class, participants will be able to make their own yogurt at home.

· At the end of this class, participants will be able to talk about culturally appropriate uses of yogurt in different dishes.

Sources:

Devi, Yamuna. Lord Krisha’s Cuisine: The Art of Indian Vegetarian Cooking. A Dutton Book: New York, 1987.

Friedman, David and Cook, Elizabeth. A Miscelleny. 1992.

Muhammad b. al-Hasan b. Muhammad b. al-Karim. A Baghdad Cookery Book, The Book of Dishes. Translated by Charles Perry. Cromwell Press: Trowbridge, 2005.

Toussaint-Samat, Maguelonne. History of Food. Translated by Anthea Bell. Blackwell: Cornwall, 1993, pp. 118-120.

Woodward, Sarah. The Ottoman Kitchen. Interlink Books: Brooklyn, 2002.

Wright, Clifford A. A Mediterranean Feast: The Story of the Birth of the Celebrated Cuisines of the Mediterranean, from the Merchants of Venice to the Barbary Corsairs. William Morrow an Company, Inc.: New York, 1999.

Syllabus kindly made for RUGA by Genevote Villeneuve de la Fleche, October 2007.