Description
Symbiotic yeast-bacteria fermentation of milk sugars yielding ethanol and carbonation.
Technical
Saccharomyces cerevisiae and Kluyveromyces marxianus convert lactose to ethanol via glycolysis (C6H12O6 → 2C2H5OH + 2CO2), while lactic acid bacteria (Lactobacillus spp.) concurrently acidify the matrix.
Culinary Significance
Creates a self-carbonating, slightly alcoholic (0.5-2% ABV) cultured milk drink with probiotic benefits.
Science
Primary Reaction
Lactic acid fermentation
Parameters
Temperature
22°C optimal
18°C to 25°C range
Time
24 hours
18 hours – 48 hours
Equipment
Glass fermentation vesselBreathable cloth coverStainless steel strainer