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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Milk is fermented by mesophilic lactic acid bacteria in earthen pots, producing a tangy, creamy product.
Origin: South Asian, Middle Eastern, East African (Traditional) — India, Pakistan, Middle East, East Africa
See full technique reference →Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus metabolize lactose to lactic acid, lowering the pH to 4.5–4.8 and inducing casein micelle coagulation. The porous clay of the pot provides thermal stability (30–35 °C) and limited oxygen diffusion, favoring LAB growth while moisture absorption reduces surface drying and contamination.
Primary Reaction
C12H22O11 → 2 C3H6O3 + CO2
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