My grandmother used to eat what she called ‘clabber’ - basically, sour, clotted milk.
I’m thinking that what she had been eating may have actually been ‘yogurt’, which word she had never learned until the 1980s, when I introduced her to what she then called ‘eegert’ ;-)
When you look at the history of civilization, and all the technologies that ancient civilizations somehow developed ‘out of nothing’, it seems impossible, to me, that it all came out of pedestrian ‘trial and error’.
There must have been something ELSE going on...
Yes. You may be right. A while ago it occurred to me just how miraculous it is that different foods taste good together. Someone had a plan me thinks.
Children
Pray dearest mother if you please
Cut up your double-curded cheese
The oldest of the brotherhood
It’s ripe no doubt & nicely good
Your reputation will rise treble
As we the lucious morsel nibble
Praise will flow from each partaker
Both on the morsel and the maker.
Madame
Your suit is vain, - upon my word
You taste not yet my double-curd:
I know the hour - the very minute
In which I’ll plunge my cutteau in it;
Am I to learn of witless bairns
How I must manage my concerns?
As yet the fervid dog-star reigns
And gloomy Virgo holds the reins
Be quiet chicks - sedate & sober
And house your stomachs till October,
Then for a feast! Upon my word
I’ll really cut my double-curd.
Henry Livingston, aft 1800
It would have been something closer to kefir, which processes at room temperature- yogurt needs to be kept around 100 degrees to work.
Kefir will separate into curds and whey if you let it ferment long enough.