^Jordan, Bella Bychkova; Jordan-Bychkov, Terry G. (2001). Siberian Village: Land and Life in the Sakha Republic. University of Minnesota Press. p. 48. ISBN978-0816635702.
^Anthropology and Climate Change: From Actions to Transformations, 2nd Edition. Routledge. 2016. p. 150. ISBN9781315530338.
This article about cuisine of Siberia is a stub. You can help Wikipedia by expanding it.
suorat, yakut, суорат, suorat, thick, sakha, yogurt, which, traditionally, most, common, summer, food, sakha, itself, tastes, buttermilk, various, foraged, products, such, bilberries, sapwood, roots, which, were, also, added, addition, bones, which, dissolved,. Suorat Yakut suorat 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 creme fraiche 2 References Edit 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 This article about cuisine of Siberia is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Suorat amp oldid 1077706525, wikipedia, wiki, book, books, library,
