@Shutsumon & I were talking about food words, which reminded me that I have a goat-based culture and hadn’t handled, ah, goat-based cultures.

Yogurt cultures, that is.

So here we go: the dairy case – kōm, kōtez, kōba, kōbetez, kōbânuk, kyōm –> kōkyōm

Milk, to start with – kōm
And then, of course, cheese – kōtez. This is a paneer-like unaged cheese.
Digress to butter for a moment – kōba
And then to a soft, aged, cultured cheese – kōbetez (butter cheese)
And to a hard aged cheese, named after the farmer who developed it – kōbânuk, Bânuk’s cheese.

And then there’s yogurt.

The original word for yogurt – kyōm – means “bad milk.” But, as they came to realize it wasn’t actually bad, the word evolved. – kōkyom

All of these things are used in Cālenyan cooking. Maybe in January I’ll come up with some recipes.

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