Mesophilic Fermentation: The Science Behind Kajmak and Soured Milk
How Central European home cooks used mesophilic fermentation to preserve dairy — the living science behind kajmak and traditionally soured milk.
#Dairy
2 articles
2 articles
How Central European home cooks used mesophilic fermentation to preserve dairy — the living science behind kajmak and traditionally soured milk.
What kajmak is, how it is made, why salt and fat work as natural preservatives, and how to source or substitute it in your kitchen today.