What You Need to Know
Back-slopping utilizes a stable consortium of Lactococcus lactis subsp. lactis/cremoris and Leuconostoc mesenteroides that acidify cream via homolactic and heterolactic fermentation. The process maintains culture dominance against contaminants through rapid pH drop below 4.6.
This traditional method ensures consistent texture (18-22% milkfat) and tang (0.6-0.8% lactic acid) without commercial starters. Chefs value its reliability for Eastern European dishes like borscht and blini, where precise acidity (pH 4.3-4.5) impacts flavor balance.
Key Parameters
Temperature
°C - °C
Time
18h
12h - 36h
Equipment
Non-reactive container (glass/ceramic)Cheesecloth for gas exchangepH meter
Steps
- 1.
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- 2.
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The Science
Primary Reaction
Lactose → Lactic Acid + Acetoin/Diacetyl (via LAB metabolism)