Description
Milk is fermented by mesophilic lactic acid bacteria in earthen pots, producing a tangy, creamy product.
Technical
Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus metabolize lactose to lactic acid, lowering the pH to 4.5–4.8 and inducing casein micelle coagulation. The porous clay of the pot provides thermal stability (30–35 °C) and limited oxygen diffusion, favoring LAB growth while moisture absorption reduces surface drying and contamination.
Science
Primary Reaction
C12H22O11 → 2 C3H6O3 + CO2
Sensory Profile
Aroma ()
milkytangyearthywarmfermented
Origin & History
Civilization
South Asian, Middle Eastern, East African
Era
Traditional