Oxygala

Oxygala (ὀξύγαλα, lit. 'sour milk'), known today as xynogala (ξινόγαλα and ξυνόγαλα), was a dairy product consumed in the cuisines of ancient Greece and Rome. Oxygala was a form of yogurt[1][2][3][4] and was usually eaten with honey.[4][3] The dish was also known among the ancient Persians.

See also

References
  1. Dalby, p. 66
  2. Alcock, Joan Pilsbury (2006). Food in the Ancient World. Greenwood Publishing Group. p. 83. ISBN 9780313330032. Curdled milk (oxygala or melca), probably a kind of yogurt, was acceptable because it was easier to digest. Even so, it was still to be mixed with honey or olive oil. Columella gave instructions on how to make sour milk with seasoning into ...
  3. Hoffman, Susanna (2004). The Olive and the Caper: Adventures in Greek Cooking. Workman Publishing. p. 471. ISBN 9780761164548. ...something like yogurt was known to Greeks since classical times—a sort of thickened sour milk called Pyriate or oxygala. Oxi meant "sour" or "vinegar"; gala, "milk". Galen says that Oxygala was eaten alone with honey, just as thick Greek yogurt is today.
  4. Adamson, Melitta Weiss (2008). Entertaining from Ancient Rome to the Super Bowl: An Encyclopedia [2 volumes]: An Encyclopedia. ABC-CLIO. p. 9. ISBN 9780313086892. Oxygala, however, a form of yogurt, was eaten and sometimes mixed with honey. Ancient Greek and Roman cuisine did not rely on non-cultured milk products, which can be explained in part because without refrigeration milk becomes sour ...

Bibliography
  • Dalby, A. Siren Feasts: A History of Food and Gastronomy in Greece. London: Routledge, 1996. ISBN 0-415-15657-2


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