Soured milk

Dairy product produced by bacterial fermentation of milk

Soured milk refers to milk that has undergone a process of fermentation by lactic acid bacteria, resulting in a tangy flavor and thicker consistency. This process can occur naturally or be induced by adding bacterial cultures. Soured milk is a traditional ingredient in many cultures and is used in a variety of culinary applications.

Production

Soured milk is produced through the action of lactic acid bacteria such as Lactobacillus and Streptococcus species. These bacteria ferment the lactose present in milk, producing lactic acid as a byproduct. The increase in acidity causes the milk proteins, primarily casein, to coagulate, resulting in the thickened texture characteristic of soured milk.

A glass of soured milk

The fermentation process can be initiated by:

• Natural souring: Allowing raw milk to sit at room temperature, where naturally occurring bacteria will ferment the milk.
• Cultured souring: Adding specific bacterial cultures to pasteurized milk to control the fermentation process and ensure consistent results.

Types of Soured Milk

Soured milk can be categorized into several types based on the method of production and the specific cultures used:

• Buttermilk: Traditionally, buttermilk is the liquid left behind after churning butter from cream. However, in modern times, it often refers to cultured buttermilk, which is made by adding lactic acid bacteria to low-fat milk.

• Kefir: A fermented milk drink made with kefir grains, which are a combination of bacteria and yeasts. Kefir has a slightly effervescent quality and a tangy taste.

• Yogurt: While not always classified as soured milk, yogurt is a similar product made by fermenting milk with specific bacterial cultures, resulting in a thicker consistency.

Culinary Uses

Soured milk is used in a variety of culinary applications due to its unique flavor and texture. It is often used in:

• Baking: Soured milk can be used in place of regular milk in recipes for cakes, pancakes, and breads, where its acidity can react with baking soda to produce a leavening effect.

• Marinades: The acidity of soured milk makes it an excellent tenderizer for meats.

• Beverages: In some cultures, soured milk is consumed as a refreshing drink, sometimes sweetened or flavored with spices.

Health Benefits

Soured milk is often considered beneficial for digestion due to the presence of probiotics, which are live bacteria that can contribute to a healthy gut microbiome. The fermentation process also reduces the lactose content, making soured milk more tolerable for individuals with lactose intolerance.

Related Pages

• Fermentation
• Lactic acid bacteria
• Dairy product
• Probiotic