- Source: Souring
Souring is a food preparation technique that causes a physical and chemical change in food by exposing it to an acid. This acid can be added explicitly (e.g., vinegar, lemon juice, lime juice, etc.), or can be produced within the food itself by a microbe, such as Lactobacillus.
Souring is similar to pickling or fermentation, but souring typically occurs in minutes or hours, while pickling and fermentation can take a much longer amount of time.
Examples
Dairy products produced by souring include:
Clabber,
Cheese,
Crème fraîche,
Cultured buttermilk,
Curd,
Filmjölk,
Kefir,
Paneer,
Smetana,
Soured milk,
Sour cream, and
Yogurt.
Grain products include:
Idli,
Sourdough, and
Sour mash.
Others foods produced by souring include:
Ceviche, Kinilaw, and
Key lime pie.
See also
Fermented milk products
Food preservation
Marination
References
External links
Buttermilk substitution
Free lactic acid in sour milk
A comparison of sourdough microflora
Cultured milk products