Description
Natural acidification of raw milk through ambient lactic acid bacteria fermentation.
Technical
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.
Culinary Significance
Produces a spoonable, yogurt-like product with distinct sourness used in baking and sauces.
Science
Primary Reaction
Lactic acid fermentation (C6H12O6 → 2 C3H6O3)
Parameters
Temperature
22°C optimal
15°C to 28°C range
Time
36 hours
24 hours – 4 days
Equipment
Unglazed earthenwareGlass jarsMuslin cloth