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Küörchekh is a Yakut dish of sour cream or cream whipped with berries and sugar. It is a boundary entry; only the sour cream in it is fermented, and the dish itself is whipped, not fermented.
A short entry: the sources we found record only what is said here about Küörchekh itself. Its own sources do not record how it is made, so the steps and scenes below are those of Smetana, the closest documented fermented milk ferment, shown as a guide to the method, not as a record of Küörchekh.
Short entryFermented milk
Recipe
No fixed amounts recordedNo amounts are given in any source found.
What changes:The cream is standardised and heated to kill microbes
Step 1 of 4 · steps of Smetana
Normalise, homogenise and pasteurise the cream
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented
The cream is normalised to the target fat with skim milk, homogenised and pasteurised; the finished product must show no phosphatase or peroxidase, which shows it was heated.
Flavour
Not documented
Texture
Not documented
Colour
Not documented
Microbes at work in this step
Not documented for this step.
Method
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
At a glance
Küörchekh is a Yakut dish of sour cream or cream whipped with berries and sugar. It is a boundary entry; only the sour cream in it is fermented, and the dish itself is whipped, not fermented.