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Fermented milk from Egypt
mildly acid soured milk curd; base for karish cheese and mish. Made in 3 steps over 24 h – 4 days. The longest step, leave undisturbed, takes 24 h – 4 days (Systematic review of African traditional ferm…) and runs at 20–25 °C (Systematic review of African traditional ferm…). Streptococcus thermophilus and L. bulgaricus do most of the fermenting.
| Main step | 24 h – 4 daysReported[afr26][wp] | Leave undisturbed |
|---|---|---|
| Temperature | 20–25 °CReported[afr26][wp] | Leave undisturbed |
| Acidity | pH 6.7Reported[afr26][wp] | Milk directly into sealed earthenware pots (matared) |
| raw cow or buffalo milk |
| Starter: spontaneous |
Total time across the recorded steps: 24 h – 4 days
What changes: Milk goes straight into sealed earthenware pots
Output: milk in pot.
Microbes at work in this step
raw flora
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
Raw-milk spontaneous.
Every number is labelled with how it is known. How this atlas is made
Ancient Egyptian origin is claimed but uncited.
