Pitkäpiimä
Pitkäpiimä is a Finnish cultured milk whose defining trait is a long, stretchy, ropy texture. It is closely related to viili and is made by lactic fermentation with a specific culture.
Recipes
1504 records with their sources, across 11 categories.
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Recipes
Ayran
Ayran is Turkey’s cold, savoury yogurt drink: plain yogurt is loosened with water and lightly salted, then whisked smooth or aerated into a soft cap of foam.
Milk kefir
Milk kefir is a tangy fermented drink made with reusable grains of bacteria and yeasts. Grain fermentation can give the milk a light fizz and some alcohol.
High risk
Omaere (Herero soured milk)
A cultural record of omaere, soured milk associated with Otjiherero-speaking communities in Namibia and Botswana, and documented through household accounts of calabash vessels and fermentation.
Långfil and tettemelk
Långfil and tettemelk are traditional Swedish and Norwegian cultured milks with a mild sour taste and a stretchy texture produced by ropy lactic acid bacteria.
High risk
Khurunga (Buryat fermented milk)
Khurunga is a traditional Buryat fermented milk made with a kept mixed bacteria-and-yeast starter, giving a sour, lightly alcoholic and often fizzy drink that is also the base for milk spirit and curds.
Katyk (qatiq)
Katyk is a traditional fermented milk of Turkic-speaking peoples, made by souring heated milk with lactic bacteria, often with a spoonful of the last batch, into a thick, sour curd.
High risk
Smen
North Africa's matured butter: soured milk churned, the butter washed, heavily salted and left for months until lipolysis turns it into a pungent, cheese-like seasoning used a spoonful at a time.
Tarag (Mongolian yoghurt)
Tarag is a traditional Mongolian fermented milk made by culturing heated cow, yak, sheep or goat milk with a retained starter into a sour, softly set or drinkable yoghurt.
High risk
Suusac (Somali fermented camel milk)
Suusac is a traditional fermented camel-milk drink of Somali pastoral communities in Kenya and Somalia, soured spontaneously in smoke-treated vessels into a thin, acid, smoky milk.