Description
A lactic acid fermentation process using Geotrichum candidum to produce viscous, ropy dairy products.
Technical
Combination of lactic acid bacteria (LAB) and Geotrichum candidum mold metabolize lactose into lactic acid, ethanol, and exopolysaccharides that create characteristic stringy texture.
Culinary Significance
Creates a uniquely elastic yogurt alternative with mild acidity and custard-like mouthfeel.
Science
Primary Reaction
lactose → lactic acid + exopolysaccharides
Parameters
Temperature
20°C optimal
18°C to 22°C range
Time
36 hours
24 hours – 48 hours
Equipment
Earthenware containersCheesecloth coversWooden spoons (avoids metal inhibition)