Description
A mesophilic fermented milk product with delicate sourness and custard-like viscosity.
Technical
Lactococcus lactis subsp. lactis/cremoris convert lactose to L-lactic acid (0.6-1.0% final concentration), while Leuconostoc mesenteroides subsp. cremoris produces diacetyl (0.2-0.5 ppm) and CO2, creating microstructural protein networks.
Culinary Significance
Used as breakfast staple, baking substitute for buttermilk, and base for creamy dressings due to its self-thickening properties.
Science
Primary Reaction
Lactose fermentation to Lactic acid
Parameters
Temperature
22°C optimal
18°C to 25°C range
Time
20 hours
16 hours – 30 hours
Equipment
Sterile glass jarsIncubation chamber (±1°C precision)pH meter (range 3.0-7.0)