Suorat

Suorat (Yakut: суорат, suorat) is a thick, Sakha yogurt which was traditionally the most common summer food in Sakha. By itself, it tastes of buttermilk, but various foraged products such as bilberries, sapwood, and roots^[which?] were also added, in addition to bones which dissolved from the lactic acid. Suorat was traditionally kept in large birchbark vats, and was also stored in frozen slabs for winter consumption.^[1] It is made from the skim milk of cows after separating the crème fraîche.^[2]

References

^ Jordan, Bella Bychkova; Jordan-Bychkov, Terry G. (2001). Siberian Village: Land and Life in the Sakha Republic. University of Minnesota Press. p. 48. ISBN 978-0816635702.
^ Anthropology and Climate Change: From Actions to Transformations, 2nd Edition. Routledge. 2016. p. 150. ISBN 9781315530338.

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v t e Yogurt
Varieties	Curd Dadiah Dhau Frozen Matzoon Nai lao Qatiq Strained
Cultures	Lactobacillus delbrueckii subsp. bulgaricus Streptococcus thermophilus Lactobacillus Bifidobacterium
Dishes	Borani Churri Çılbır Chukauni Cucumber raita Dahi chutney Dahi baigana Dahi machha Dahi puri Dahi vada Dahibara Aludam Dovga Jameed Kadhi Kashk Mitha dahi Parfait Papri chaat Raita Shrikhand Spas Tarator Tzatziki Zhoixo
Drinks	Acidophiline Ayran Chaas Chal Chalap Doogh Lassi Leben Mattha Nai lao Omaere Ryazhenka Varenets
Related	Fermented milk products Amasi Buttermilk Calpis Clabber Crème fraîche Filmjölk Jocoque Kefir Kumis Mursik Quark Skyr Smetana Sour cream Soured milk Suorat Viili Yakult Yayık ayranı Ymer Whey