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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Siberian Baza is a traditional fermented mare’s milk beverage produced by lactic acid bacteria and yeasts at 15–20 °C.
Origin: Yakut (Sakha), Buryat, Evenki peoples (Traditional (pre‑industrial)) — Siberia, Russia
See full technique reference →During fermentation lactose is converted to lactic acid and small amounts of ethanol, lowering the pH to 4.5–5.0. The lactic acid bacteria hydrolyze proteins into peptides while the fat remains largely intact, giving Baza a smooth, slightly thick texture. The mild alcohol content (1–3 %) and acidic environment preserve the product for up to a week in refrigeration.
Primary Reaction
Lactose → lactic acid + ethanol (via lactic acid bacteria and yeasts)
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