دوغ

From Persian دوغ (dôğ).

• IPA^(key): /duːɣ/

دُوغ • (dūḡ) m

1. soured buttermilk
   • a. 1222, نَجِيب الدِّين السَّمَرْقَنْدِيّ [najīb ad-dīn as-samarqandiyy], edited by Juliane Müller, كِتَاب الْأَغْذِيَة وَٱلْأَشْرِبَة [kitāb al-ʔaḡdiya wa-l-ʔǎšriba] (Islamic Philosophy, Theology and Science. Texts and Studies; 101)‎, Leiden: Brill, published 2017, →ISBN, pages 114–116:

     و[لبن] الذي يُنزع زبده ويصفّى مائيته أيصًا حتّى يبقى منه الجزء الغليظ الجبني ففط وحمّض ويسمّى حينئذٍ الدُوغ، فهو يغذو البدن غذاءً صالحًا وينفع أصحاب المعد الحارّة وأصحاب الإسهال المرّي لا سيّما إن كان من لبن أغلظ إلا أنّ المعدة الباردة لا تهضمه. واللبن الحليب يحمّض ويتجبن أيضًا في مثل هذه المعدة، فينبغى أن يهجر أصحاب المعد الباردة اللبن وما يتّخذ منه ويحذروا منها أشدّ الحذر.

     And [milk] when one extracts its butter and one cleanses it from its fluidity until only only the fat cheesy part is left and which one acidifies is then called doogh, and it nourishes the body nutritionally well and helps people with hot stomaches and those with bitter diarrhoea especially if from even thicker milk, only the cold stomaches do not concoct it. Fresh milk, too, becomes acified and coagulated in such a stomach, and it is desired that those with cold stomaches keep away from milk and what is made from it and beware of them warily.

From Parthian [Manichaean needed] (dwwg), from Proto-Iranian *dáwgah. Related to دوختن (duxtan), دوشیدن (dušidan, “to milk”). Also compare Sanskrit दुग्ध (dugdhá).

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دوغ • (duğ)

1. buttermilk
2. doogh, a carbonated or noncarbonated yoghurt drink.

• Durkin-Meisterernst, Desmond (2004) “dwwg”, in A Dictionary of Manichaean Middle Persian and Parthian (Corpus Fontium Manichaeorum; 3.1), Turnhout: Brepols