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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
A sweetened, fermented milk product from Bengal, thickened by casein gelation and flavored by lactic acid and caramelized sugars.
Origin: Bengali people (Traditional) — Bengal, India
See full technique reference →During fermentation, *Lactobacillus delbrueckii* subsp. *bulgaricus* and *Streptococcus thermophilus* convert lactose into lactic acid, lowering pH to ~4.6 and inducing casein micelle aggregation. The simultaneous Maillard reactions of residual sugars at 85 °C produce caramelized flavor compounds, while controlled cooling preserves a creamy mouthfeel.
Primary Reaction
lactic acid fermentation
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