On food and cooking the science and lore of the kitchen ( PDFDrive ) 27
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animalscouldproducethenutritional
equivalentofaslaughteredmeatanimalor
moreeachyearforseveralyears,andin
manageabledailyincrements.Dairyingisthe
mostefficientmeansofobtaining
nourishmentfromuncultivatedland,andmay
havebeenespeciallyimportantasfarming
communitiesspreadoutwardfromSouthwest
Asia.
Smallruminantsandthencattlewere
almostsurelyfirstmilkedintocontainers
fashionedfromskinsoranimalstomachs.The
earliesthardevidenceofdairyingtodate
consistsofclaysieves,whichhavebeenfound
inthesettlementsoftheearliestnorthern
Europeanfarmers,fromaround5000BCE.
Rockdrawingsofmilkingscenesweremadea
thousandyearslaterintheSahara,andwhat
appeartobetheremainsofcheesehavebeen
foundinEgyptiantombsof2300BCE.
DiverseTraditions
Earlyshepherdswouldhavediscoveredthe
majortransformationsofmilkintheirfirst
containers.Whenmilkislefttostand,fatenrichedcreamnaturallyformsatthetop,and
ifagitated,thecreambecomesbutter.The
remainingmilknaturallyturnsacidand
curdlesintothickyogurt,whichdraining
separatesintosolidcurdandliquidwhey.
Saltingthefreshcurdproducesasimple,
long-keepingcheese.Asdairyersbecame
moreadeptandharvestedgreaterquantitiesof
milk,theyfoundnewwaystoconcentrateand
preserveitsnourishment,anddeveloped
distinctivedairyproductsinthedifferent
climaticregionsoftheOldWorld.
InaridsouthwestAsia,goatandsheep
milkwaslightlyfermentedintoyogurtthat
couldbekeptforseveraldays,sun-dried,or
keptunderoil;orcurdledintocheesethat
couldbeeatenfreshorpreservedbydryingor
brining.Lackingthesettledlifethatmakesit
possibletobrewbeerfromgrainorwinefrom
