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Souring is a cooking technique that uses exposure to an acid to cause a physical and chemical change in food. This acid can be added explicitly (for example, in the form of 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 time.


Dairy products produced by souring include: Smetana, Clabber, Cheese, Crème fraîche, Cultured buttermilk, Curd, Filmjölk, Kefir, Paneer, 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.[1]

See also


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