Description
A chilled buttermilk dessert with lactic acid tang.
Technical
Buttermilk proteins (casein) are denatured by lactic acid bacteria (Lactococcus lactis), creating a thickened texture when combined with egg yolks' lecithin emulsification.
Culinary Significance
Served cold with vanilla and crushed biscuits, balancing sweet and sour flavors.
Science
Primary Reaction
Lactic acid fermentation
Parameters
Temperature
6°C optimal
4°C to 8°C range
Time
12h
2h – 48h
Equipment
WhiskNon-reactive bowl
Sensory Profile
Aroma ()