Hollandaise, 8.1, 8.2
Pan Gravy with Cream, 5.1
Peanut, Spicy-Milky, 5.1
“White, ” or Sauce Béchamel Maigre, 5.1
Yogurt-Garlic, 6.1
sautéing mediums
Scallion–Cream Cheese Dip, 9.1
Scalloped Potatoes, 5.1
Scandinavia, Scandinavian cuisines, 1.1, 1.2, 7.1, 7.2, 9.1, 9.2
see also Northwestern Cow Belt
Scharfenberg, Horst
Schrambling, Regina
scrambled eggs
“Buttered Eggs” (Skillet-Custard Eggs), 8.1
Selitzer, Ralph
Semolina-Yogurt Cake with Lemon Syrup (Revani), 6.1
Shaida, Margaret
sheep and sheep’s milk, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9, 1.10, 1.11, 1.12, 2.1, 4.1, 6.1, 8.1, 9.1, 9.2
lactation in, 4.1, 4.2
yogurt made from, 1.1, 6.1, 6.2, 6.3
sheep’s-milk cheese
Liptauer, 9.1
Sheraton, Mimi
Shrikhand (Saffron-Scented Yogurt Dessert), 6.1
shrimp:
Chinese “Fried Milk”, 5.1
“Chłodnik,” Michael Field’s (Cold Savory Buttermilk Soup), 7.1
Shroff, Veena
side dishes:
Barley Pilaf with Whey, 9.1
Bulgur Pilaf with Whey, 9.1
Champ, Irish (Mashed Potatoes with Milk and Greens), 5.1
“Corn Kees” (Gujarati Stovetop Corn Pudding), 5.1
“Curd Rice”, 6.1
Mushrooms with Sour Cream Sauce, 7.1
Scalloped Potatoes, 5.1
Spinach, Creamed, Madame Saint-Ange (Épinards à la Crème), 5.1
Zucchini-Yogurt Salad with Fresh Dill, 6.1
skim milk, 2.1, 2.2, 4.1, 5.1, 5.2, 5.3
hand-skimmed
skyr, 7.1, 7.2
small-scale dairying, revival of, prf.1, 5.1, 6.1, 9.1
smetana, 7.1, 7.2
Smoked Whitefish Salad, 7.1
SNF (solids nonfat)
Solzhenitsyn, Aleksandr
soups, 1.1, 5.1
Chłodnik Litewski (Polish Cold Beet Soup), 7.1
Cucumber-Yogurt, 6.1
Milk Toast, 5.1
origins of
Tarator (Cold Yogurt Soup with Cucumbers and Walnuts), 6.1
Tarhana, Turkish, 6.1
see also buttermilk soups; cream soups
sour cream, 1.1, 5.1, 7.1, 7.2
as cold sauce and dip
crema
commercial processing of
cultured, 7.1, 7.2, 7.3
Homemade, 7.1
smetana
see also specific recipes listed on this page
Sour Cream Pastry, Mushroom Pirozhki with, 7.1
sour cream sauce:
Cucumber-Radish, 7.1
Herring with, 7.1
Mushrooms with, 7.1
sour milk, prf.1, 1.1, 1.2, 1.3, 1.4, 1.5, 2.1, 2.2, 4.1, 7.1, 9.1
see also buttermilk
South, Southern cuisine, 1.1, 2.1, 9.1
Buttermilk Pie, 7.1
South Indian Buttermilk Soup (Moru Kozhambu), 7.1
soy milk
Spiced Corn Chowder, 5.1
Spicy-Milky Peanut Sauce, 5.1
spinach:
Creamed, Madame Saint-Ange (Épinards à la Crème), 5.1
Palak Panir, 5.1
spreads, see dips and spreads
starter bacteria
commercial products as, 7.1, 7.2
for kefir
sources for
for yogurt
Stowe, Harriet Beecher
Straus, Nathan
Sultan’s Kitchen, The (Ozan), 6.1, 6.2
swill milk, 2.1, 2.2
Syrniki (Russian Pot-Cheese Fritters), 9.1
Tacitus
Tarator (Cold Yogurt Soup with Cucumbers and Walnuts), 6.1
tarhana or trahana, 1.1, 6.1
commercial
Cooking: Basic Method, 6.1
Homemade Greek-Style Sour, 6.1
Soup, Turkish, 6.1
tart(s):
Lemon, 8.1
shells, Basic Pâte Brisée for, 8.1
Taste of Russia, A (Goldstein)
Thai-Style Iced Coffee, 5.1
Toast, Milk, 5.1
Tomato Soup, Cream of, 5.1
Topfen
trahana, see tarhana or trahana
trans fatty acids, 2.1, 8.1, 8.2
triglycerides
Trollope, Anthony
Turkey, Turkish cuisine, 1.1, 5.1, 5.2, 9.1
Cacık, 6.1
Lamb Köfte in Yogurt Sauce, 6.1
Poached Eggs in Yogurt Sauce (Çilbir), 6.1
Revani (Yogurt-Semolina Cake with Lemon Syrup), 6.1
Yogurt Drink (Ayran), 6.1
yogurt in, 1.1, 6.1, 6.2
see also tarhana or trahana
tvorog, 9.1, 9.2, 9.3, 9.4
Tvorozhniki (Russian Pot-Cheese Fritters), 9.1
Tyrokafteri (Whipped Feta-Cheese Spread), 9.1
ultrapasteurization, 2.1, 3.1, 3.2
cream and, 5.1, 5.2, 5.3
unsaturated fatty acids, 2.1, 2.2, 2.3, 8.1
urus
vanilla ice cream
Custard-Based, 5.1
Philadelphia-Style, 5.1
Van Waerebeek, Ruth
Vegetarian Malai Kofta, 5.1
Venezuelan Milk-Chile Infusion (Ají de Leche), 5.1
Verstandige Kock, De
Vichyssoise, 5.1
vitamins, 1.1, 2.1, 3.1, 5.1
walnut(s):
Cold Yogurt Soup with Cucumbers and (Tarator), 6.1
Yogurt Chutney, 6.1
Ward, Sam
water buffaloes and water buffaloes’ milk, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 2.1, 4.1, 4.2, 5.1, 8.1, 9.1
yogurt made from, 1.1, 1.2, 1.3, 6.1
Waugh, Evelyn
When French Women Cook (Kamman)
whey, 1.1, 1.2, 2.1, 4.1, 4.2
Barley Pilaf with, 9.1
Bulgur Pilaf with, 9.1
culinary uses for, 6.1, 9.1
ricotta made from
separating from yogurt, 4.1, 6.1, 6.2, 6.3, 6.4, 6.5, 9.1
whipped cream, 1.1, 5.1, 5.2
beating devices for
with pasteurized vs. ultrapasteurized cream
prewhipped commercial
Whitefish, Smoked, Salad, 7.1
“White Sauce”, 5.1
whole milk, 2.1, 2.2, 4.1, 4.2, 5.1, 5.2, 5.3
health concerns and
Wolfert, Paula, 6.1, 6.2
World of Cheese, The (Jones), 5.1
yaks, 1.1, 1.2
yeasts, 7.1, 7.2, 7.3
yogurt, prf.1, prf.2, 1.1, 1.2, 1.3, 4.1, 6.1, 7.1, 7.2
bacteria and fermentation process in, 1.1, 1.2, 6.1, 6.2
boiling milk for, 1.1, 6.1
“breaking” or separation of
butter churned from
buying
commercial production of, in West
cooking with
definition of
draining whey from, 4.1, 6.1, 6.2, 6.3, 6.4, 9.1
Goats’-Milk, 6.1
health claims for, 6.1, 6.2
Homemade, 6.1
in Indian cuisine, 1.1, 6.1, 6.2, 6.3, 6.4, 6.5, 6.6, 6.7; see also lassi; raitas
origins and history of, 1.1, 1.2, 6.1
see also specific recipes listed on this page
yogurt-based drinks
Ayran or Doogh (Turkish- or Persian-Style Yogurt Drink), 6.1
see also lassi
Yogurt “Cheese” and “Cheese Balls”, 6.1
Yogurt Dessert, Saffron-Scented (Shrikhand), 6.1
Yogurt-Garlic Sauce, 6.1
Yogurt-Semolina Cake with Lemon Syrup (Revani), 6.1
Yogurt Soup, Cold, with Cucumbers and Walnuts (Tarator), 6.1
zebu-type cows, 1.1, 1.2, 1.3
&nbs
p; Zucchini-Yogurt Salad with Fresh Dill, 6.1
A NOTE ABOUT THE AUTHOR
Anne Mendelson grew up in southeastern Pennsylvania, in an area where small dairy farms were once common. She is a freelance writer who has specialized in food and culinary history for the last thirty years. Ms. Mendelson is the author of Stand Facing the Stove, a history of The Joy of Cooking and its authors. She has collaborated on three Mexican cookbooks with chef-writer Zarela Martínez, and writes for Gourmet and Saveur magazines as well as the New York Times Dining Section. She now lives in a multi-ethnic neighborhood of northern New Jersey.
ALSO BY ANNE MENDELSON
Stand Facing the Stove: The Story of the Women Who Gave America The Joy of Cooking