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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Fermented milks such as amasi and laban rely on lactic acid bacteria to metabolise lactose into lactic acid, creating an acidic environment that coagulates casein and develops characteristic flavors.
Origin: Zulu, Xhosa, Egyptian, Sudanese, Saudi Arabian (Traditional) — Southern Africa, North Africa, Middle East
See full technique reference →During fermentation, Lactobacillus spp. convert lactose to lactic acid via the homolactic pathway, lowering the pH to 4.2‑4.5. The acidification causes casein micelles to destabilise, forming a gel network that gives the product its texture. Salt addition modulates osmotic pressure, suppressing undesirable microbes and enhancing curd firmness.
Primary Reaction
lactose → lactic acid
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