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Fermented milk from Mordovia
Chapamo lovso is the thick sour milk of Mordvin cooking. Whole milk is boiled, cooled, seeded with a starter, usually sour cream, and left in a warm place until it thickens, then chilled and served in small pots; it was drunk with pachat pancakes. No source gives its times or temperatures.
A short entry: the sources we found record only what is said here about Chapamo lovso itself.
| Whole milk | Boiled and cooled[wp-ru] |
| Sour cream (smetana) | The usual starter[wp-ru] |
| Starter | sour cream, usually; old prostokvasha for the skimmed or baked-milk form |
What changes: Whole milk is boiled and then cooled
Output: cooled boiled milk.
Microbes at work in this step
boiling kills the milk's own bacteria
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Chapamo lovso is the thick sour milk of Mordvin cooking. Whole milk is boiled, cooled, seeded with a starter, usually sour cream, and left in a warm place until it thickens, then chilled and served in small pots; it was drunk with pachat pancakes. No source gives its times or temperatures.
Set with sour cream as the starter, like a home prostokvasha, and served thick in its pots.
The milk is boiled before it is seeded.
Every number is labelled with how it is known. How this atlas is made
ru.wikipedia says milk and milk products held a notable place in traditional Mordvin food, and that chapamo lovso was drunk on its own and with pachat pancakes. It was among the treats at the 2018 Vkusnaya Mordoviya festival in Saransk.
