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[denizaksulu]

Is this similar to a stuff the Lebanese make with dried yogurt? It's shaped like 2 inch balls and dried in the sun and then kept in a jar of oil. It tasted just like fetta.

The bumph I read about it suggests it is a drink ... although at some point the curds are removed to make a cheese ...

The Chokelek is the yogurt cheese, not the liquid. The liquid, they call AiranAyran in eastern Turkey. Similar to the Ayran we drink.

[zan]

You enjoy too.

Boris loves diiging for potatos too.

Wht kind of house do you live in?

Do you know the homes Mongolians live in? They are called 'Yurts'.e It means home in Turkish.
Well, I do not live in one of them. 2 up 2 down. That is all. With a garden in the back. (stopped being a garden since Boris arrived)

Yurts are great aren't they? .... We're having one erected in our woodland in France next spring, since the roof has collapsed on the farmhouse (French builders are harder to get hold of than Cypriot ones ) ... They look so nice ... and they suit my nomadic lifestyle!

Will you be making your own Cokelek? (Chokelek)

That's dirty Turkish milk

Who's been Googling again? The Mongolians make it too. Not exactly milk, though a milk product. Best description is a dried (almost) yogurt. If tradionally made it would carry a lot of bacteria of the Stah. variety, but would not harm the habitual consumers. So you better not try it. Too good for you anyway.

I did have to Google it .... and became engrossed reading about my favourite bacteria ... all the good ones that are meant to be there, but then all the nasties that get introduced during the preparation. The low pH seems to cause problems and I was surprised to read how many children die from burns due to drinking hot cokelek in Turkey. Apparently the combination of the burn and the high acidity lead to non-healing wounds.

.... anyway there's masses for a confirmed bacteriophile and nomenclaturosopher

I am sure the Cokelek purchased in the UK are produced with more care. I think you read the Bacteriological reports on the rural specimens in Elazig. Still need a strong stomach to 'stomach it'.

You should try it. Someone said it tasted like Feta.


We do digress dont we. A Mongolian student of mine said it was exactly the same as they make it. The method was the same too. Unfortunately I forgot what she called it.

I worked on lactose intolerance for a while and it is amazing the range of dairy products created to reduce this sugar, once we became herders. A lot of genetics has been done to follow the development of lactose tolerance in various groups ... and I think we had this discussion with Zan because there was something about the high lactose intolerance levels in Turkey and after much discussion Zan confessed to being lactose intolerant too ....

Forgive my ignorance is Lactose intolerance = GC intolerance.

Poor Zan.

Well, yet more evidence to Gods imperfections. I always thought of God as a great scientist. Not infallable at all.

It is strange though...I only developed it about three years ago...Lactose and the GC intolerance......Absolutely true......I am not kidding you!!!!

[denizaksulu]

You enjoy too.

Boris loves diiging for potatos too.

Wht kind of house do you live in?

Do you know the homes Mongolians live in? They are called 'Yurts'.e It means home in Turkish.
Well, I do not live in one of them. 2 up 2 down. That is all. With a garden in the back. (stopped being a garden since Boris arrived)

Yurts are great aren't they? .... We're having one erected in our woodland in France next spring, since the roof has collapsed on the farmhouse (French builders are harder to get hold of than Cypriot ones ) ... They look so nice ... and they suit my nomadic lifestyle!

Will you be making your own Cokelek? (Chokelek)

That's dirty Turkish milk

Who's been Googling again? The Mongolians make it too. Not exactly milk, though a milk product. Best description is a dried (almost) yogurt. If tradionally made it would carry a lot of bacteria of the Stah. variety, but would not harm the habitual consumers. So you better not try it. Too good for you anyway.

I did have to Google it .... and became engrossed reading about my favourite bacteria ... all the good ones that are meant to be there, but then all the nasties that get introduced during the preparation. The low pH seems to cause problems and I was surprised to read how many children die from burns due to drinking hot cokelek in Turkey. Apparently the combination of the burn and the high acidity lead to non-healing wounds.

.... anyway there's masses for a confirmed bacteriophile and nomenclaturosopher

I am sure the Cokelek purchased in the UK are produced with more care. I think you read the Bacteriological reports on the rural specimens in Elazig. Still need a strong stomach to 'stomach it'.

You should try it. Someone said it tasted like Feta.


We do digress dont we. A Mongolian student of mine said it was exactly the same as they make it. The method was the same too. Unfortunately I forgot what she called it.

I worked on lactose intolerance for a while and it is amazing the range of dairy products created to reduce this sugar, once we became herders. A lot of genetics has been done to follow the development of lactose tolerance in various groups ... and I think we had this discussion with Zan because there was something about the high lactose intolerance levels in Turkey and after much discussion Zan confessed to being lactose intolerant too ....

Forgive my ignorance is Lactose intolerance = GC intolerance.

Poor Zan.

Well, yet more evidence to Gods imperfections. I always thought of God as a great scientist. Not infallable at all.

It is strange though...I only developed it about three years ago...Lactose and the GC intolerance......Absolutely true......I am not kidding you!!!!

Thats terrible Zan. You need to find a cure for that. It is possible.