Steps
- 1.
Dovga (Azerbaijan): Base for yoghurt soup with herbs and rice
- 2.
Okroshka (Russia): Cold soup base with kvass alternative
- 3.
Kefir cheese (North Caucasus): Drained curds form basis for spreadable dairy product
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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Dovga (Azerbaijan): Base for yoghurt soup with herbs and rice
Okroshka (Russia): Cold soup base with kvass alternative
Kefir cheese (North Caucasus): Drained curds form basis for spreadable dairy product
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Excessive grain disintegration
Cause: Over-agitation during fermentation
Fix: Reduce stirring frequency to 1x daily
Rope-like texture
Cause: Contamination by Bacillus species
Fix: Discard batch and sterilize equipment