Description
A concentrated dairy preservation method creating shelf-stable protein-rich balls.
Technical
Lactobacillus fermentation followed by solar dehydration concentrates casein and milk fats while reducing lactose content through microbial activity.
Culinary Significance
Reconstituted with water to create tart, umami-rich sauces or eaten as portable snacks.
Science
Primary Reaction
Lactic acid fermentation
Parameters
Temperature
38°C optimal
30°C to 45°C range
Time
5-7 days
3 days – 14 days
Equipment
Muslin cloth for strainingWooden drying racksSalt for preservation