Doogh

We were in Ervine visiting friends where we heard about this site. Everyone were given so many positive comments that we decided to check it out. I must say I am glad we did. It is as good if not better than what we heard. Yiu cannot help it to feel proud to pass it on to all your friends regardless of their ethnic background.
Keep up the good work and thank you for all the information you share with us.
Reza

I’m a Belgian writer and journalist specialized in Iran, and I LOVE your website. I will spread it! 🙂

I’ve been going to Super Irvine on Culver in Irvine, CA every week for months on end to get my “fix” of a half-gallon. Now I can make my own. Thanks for posting a recipe 🙂 Ahhhh…. Dooooooghhhh !!!!

Hi everybody we can prepare doogh in another way :
mix unboild milk with same amount of water in a bottle, add some salt and maint .tie the lid of the bottle then keep it in a warm place for two-three days.
doogh will be ready.

Is there a way to get doogh tasting like the real authentic stuff that you get in Iran. The really sour (and gone off) taste?

can we add seltzer instead??

Is Doogh the same as Kefir? Here in Australia anything ‘different’ is always hard to find or not available. Your recipe is an added taste to love and enjoy, thank you.

Hi I just read an article that a test had been done to see if Doogh can help with Diabetes induced inflamation….AND it Does !!!!
I Googled Doogh recipe and your site came up. Thank You So Much for the recipe as I had never heard of it before.
Does it matter what kind of yogurt to use?
Thank You again….

When I was pregnant with my son I craved doogh like crazy, I would carry it around with me all the time. YUM.

Hi there, actually, this is recipe for “yoghurt and water”. What I mean is, the cultures present in real doogh are very different to that of yoghurt. Persians drank fermented milk with salt and dry mint. Not yoghurt mixed with water… that is why when you make it at home, it NEVER tastes like real doogh you get in Iran!!!! But don’t worry, you can make it easily. Just add about 1:5 (i like thicker I use 1:3.5) ratio of water and yoghurt (preferably sour, dont bother with greek), pour into a used soft drink bottle (make sure you clean it very well, rinse with vinegar to get rid of all chemical residue). Close the lid very tight. The reason why I say soft drink bottle is because the fermentation results in a lot of gases that will explode or seep out if you use something like a milk carton. Then, leave it at room temperature for about 4-5 days (yes you heard right). The fermentation will result in delicious, fizzy doogh which has the bitey traditional taste you would get directly from Iran. DISCLAIMER: Try at own risk, if you are not ultra hygenic you may end up growing other dangerous bacteria… so try at own risk. If you see any discoloration, grey, mould, etc, then you had contaminants, throw it away. If you have consistent, pale white doogh, that sort of separates like whey, then you are in business!!!

بابا چرا لا اقل یکی تون هم با پرشن ننوشت
خب راستش هیچی ندارم بگم
فقط میگم جا همتون خالی چون دارم دوغ می خورم
اونم چه دوغی دوغ طبییعت امیزینگ کوه های کردستان منظورم از کوها عشایر کوها بود
جا همتون خالی

I’ve been using your website for a while now and I love it! It’s so great to be able to make the foods I grew up with and share them with my wife and kids. One day, when I open my own Persian restaurant, I’m going to be borrowing heavily from here! 🙂

I was wondering if you had ever experimented with making your own yogurt from scratch? I remember my mom making it often, it involved heating milk in a big pot and adding a bit of preexisting yogurt to get the process started, then wrapping the whole thing in many towels to keep warm and setting aside for a good long while. Have you ever heard of any method like this, and if so would you consider posting a detailed description? I looked through your site and couldn’t find anything like that, although maybe I just didn’t look hard enough.

Anyway, thanks for all your hard work!

Hi, I love this great website where I can get all kinds of Persian recipes. I love Mast Museer and have been looking for the proper way of making it. Everywhere it just says use shallots however shallots do not give the right taste. If you please share the recipe of Mast Museer I will be ever grateful!

Thanks for such great work!

Now, unless you know a farmer or someone in the nomadic tribes of Iran, you’re not going find proper Dough. We tried several methods and it was narrowed down to the following:

Depending on the temperature , it takes 3-5 days to make Dough this way

First, make sure all your utensils, containers or anything that may come in contact with the mixture is clean.
Whole milk or high fat content milk (pasteurized in any case): 2 liters
Plain Yogurt: 2 cups
Warm water: 3/5 liters at 35-40 c (If you are going to use tap water, allow it to sit for a while to get rid of chlorine or use the water in your simavar)
Dry mint
Salt
Large air-tight container with volume 4-5 litters(preferably, plastic as there will be a lot of gas generated. clean and dry the container)

-Heat up the milk. About 45-50 c is good but no more! stir it every once a while so it would not cake at bottom and burn.
-Once the milk has reached the ideal temperature, take it off the stove and let it cool for a few minutes.
-Test the temperature. Couple of degrees above or below body temperature is perfect. Pretend you’re going to feed an infant and checking if the milk is warm enough.
-Add the water and the yogurt to the milk, mix them all together.
Pour the mixture into your container, seal it tight and make sure no gas is going to escape.
-Put the container in a war place, about 30 degrees. Oven light works pretty well provided no one opens the door too often. Keeping the temperature at a constant level is the key here.
-Let it sit for 2 days.
-Day 2,First check: see if the container has expanded due to the fermentation process. If yes, open the lid and allow the gasses to escape and seal it back. If not however, then either your container leaks or the temperature has dropped or been way too high, killing the bacteria culture
-Day 3, check 2: same procedure. Now, you can escape this step if want your Dough to be bubbly
-Day 4-5, final check: taste the dough. Add some salt to your sample and see if its to your liking. If however it smells and tastes like cheese water, then you tow it away. Something has gone wrong.
-Add salt to your container if you’re going to keep it for more than 3 days and put it in the fridge, if not then add salting whenever serving
-Last but not least, add dry mint whenever serving

Enjoy with some Kabob, Ab-goosht or Beryooni
-Add dry mint
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