What You Need to Know
Lactose is metabolized by indigenous Lactococcus and Lactobacillus species into lactic acid, lowering pH to ~4.6 and causing casein micelles to aggregate through isoelectric precipitation.
Produces a spoonable, yogurt-like product with distinct sourness used in baking and sauces.
Key Parameters
Temperature
22°C
15°C - 28°C
Time
36 hours
24 hours - 4 days
Equipment
Unglazed earthenwareGlass jarsMuslin cloth
Steps
- 1.
Clabber biscuits (Appalachia): Provides acidity for leavening
- 2.
Smetana (Russian variant) (Eastern Europe): Base for cold soups
The Science
Primary Reaction
Lactic acid fermentation (C6H12O6 → 2 C3H6O3)