Yeah, in very hot, humid places fresh cheeses consumed quickly seem to dominate.
And yogurt, thermophillic ferm. Or the various sour milk beverages that are common in Africa. Fermentation is the natural process that milk undergoes, it’s really the consumption of fresh sweet milk that is anomalous, even in cold places. That said, there does seem to be a lack of aged cheese in tropical places. With brine aging being common In more arid regions, or the vast traditions of drying yogurt and other milk ferments in places like Mongolia.
Yeah I was just reading about the Philippines Kesong puti, made with carabao milk, meant to be eaten straight away and only a shelf life for 2 days at 30C. This is the only dairy ferment I know of here but I think it’s because milk is mostly an imported thing.
Great to see you’ve traveled in the Philippines! Even I’ve never braved balut (such a catholic country happy to eat an aborted duck fetus 😂).
Any examples of milk ferments in warmer countries where refrigeration is not an option?
Yeah, in very hot, humid places fresh cheeses consumed quickly seem to dominate.
And yogurt, thermophillic ferm. Or the various sour milk beverages that are common in Africa. Fermentation is the natural process that milk undergoes, it’s really the consumption of fresh sweet milk that is anomalous, even in cold places. That said, there does seem to be a lack of aged cheese in tropical places. With brine aging being common In more arid regions, or the vast traditions of drying yogurt and other milk ferments in places like Mongolia.
Yeah I was just reading about the Philippines Kesong puti, made with carabao milk, meant to be eaten straight away and only a shelf life for 2 days at 30C. This is the only dairy ferment I know of here but I think it’s because milk is mostly an imported thing.