Doogh

Milk and plain yogurt, at a ratio of 15:1, are mixed and placed on low heat until uniformly warm. Salt is added and the mixture is poured into a closed container and placed in a warm area for 3–4 days, after which it is ready to serve. The longer the drink is left to ferment, the more savoury it becomes. Many subcultures in Iran prefer a longer fermentation period. == Etymology ==

Doogh has historically been referenced in Persian literature as the representation of a "sour version" of milk. The history of this word is uncertain. It is present in Avestan scripture, and essentially seems to have been another word for milk, or for the product of milking thus, the word Doogh derives from the Persian word for milking, dooshidan. == History ==

Doogh is an Iranian fermented drink that has long been a popular drink and was consumed in ancient Iran (Persia). Doogh is mentioned in Persian literature from the middle period. In the Persian physician's Avicenna's Kitab al-Qanun the word denotes milk used medically. == Culture ==

Doogh is recognized as one of the main Iranian beverages to serve alongside meals. Dishes such as Dizi and Chelo-Kabab are the most commonly served with doogh. In some parts of Iran, mainly Isfahan, doogh is served with the sweet pastry Gosh-e fil as a hallmark tradition and snack. In Iranian popular culture doogh is also considered to have a sedative effect. Pop culture jokes imply that it is a bad idea to drink doogh during lunch at work or school. == See also ==