Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Origin: Kyrgyz people (Traditional, with evidence of fermentation practices dating back to the ancient Silk Road) — Central Asia
See full technique reference →Temperature
°C - °C
Bozo kumys (Kyrgyzstan): Base for fermented mare's milk cocktail
Chalap (Uzbekistan): Thickening agent for fermented yogurt drink
Togwa (Tanzania): Pre-fermented base for maize porridge
Primary Reaction
Lactic acid fermentation
You're reading one of techniques available free. Full library with Gastronome.
Key Variables
You're reading one of techniques available free. Full library with Gastronome.
Mold contamination
Cause: Insufficient sanitation or exposure to airborne spores
Fix: Discard batch, sterilize equipment with boiling water