Description
Cold fermentation that preserves delicate milk proteins while developing subtle flavors.
Technical
Lactobacillus cultures metabolize lactose at 2-4°C, producing lactic acid slowly without denaturing casein micelles. This creates a pH drop to ~4.5 over 18-36 hours while preserving creamy texture.
Culinary Significance
Essential for producing ultra-thick skyr and preventing whey separation in high-fat cultured dairy.
Science
Primary Reaction
Lactose hydrolysis to glucose and galactose: C12H22O11 + H2O → 4C6H12O6 (glucose) + C6H12O6 (galactose)
Parameters
Temperature
4°C optimal
2°C to 6°C range
Time
24 hours
18 hours – 36 hours
Equipment
Precision temperature-controlled vatspH metersBactofugation systems