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07:11 Mar 14, 2007 |
English to Japanese translations [Non-PRO] Cooking / Culinary | |||||||
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| Selected response from: KathyT Australia Local time: 10:42 | ||||||
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3 | 羊の乳を焦がして作ったヨーグルト (Jackさんの言うとおりです。) |
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羊の乳を焦がして作ったヨーグルト (Jackさんの言うとおりです。) Explanation: Jackさんの言うとおりです。 Here is some information on preparing "burnt yoghurt" from http://www.thy.com/en-INT/skylife/archive/en/2004_1/konu16_4... ‘BURNT YOGHURT OF DENIZLI’ Several varieties of yoghurt are encountered in Anatolia. Among them I would only like to describe the ‘burnt yoghurt’ peculiar to the Denizli region, which has an extraordinary smoky flavor. The producer, Tekin Bey, describes the making of this yoghurt as follows: "Pour some milk into a copper kettle and heat very hot. To this burnt milk, add the milk that is to be made into yoghurt and boil. When it reaches 41 degrees, the culture will ‘work’. Remove from the heat and wait for the yoghurt to form." The smoky taste produced by burning the milk is, to my mind, an extraordinary gastronomic invention. And it looks like this is your book: http://www.amazon.co.uk/Beyond-Nose-Tail-British-Cooking/dp/... Good luck, Jack-san! |
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