Central and West Asia

124 ferments from Central and West Asia.

27 entries listed here.

Countries

Ferment	Kind	Main step	Temperature	Salt	pH
Akkawi	Cheese	14 days – 6 months	4 °C	10 %
Camel-milk soft cheese	Cheese	15–45 days	12–14 °C	1.5–1.8 %	6.2–6.8
Cultured (lactic) butter	Fermented milk	12–15 h	6–21 °C
Jameed	Cheese	16 days	35–40 °C
Jibne baladi	Cheese	30 min	63 °C
Kefir (traditional grain kefir)	Fermented milk	12–24 h	23–25 °C		4.4
Kvass (bread kvass)	Soft drinks	2–2.5 days	4 °C		3.5–4.7
Lahoh / canjeero / laxoox	Cereals and bread	9.5–24 h
Smetana	Fermented milk	24 h	20–35 °C
Laban rayeb	Fermented milk	24 h – 4 days	20–25 °C		6.7
Nabulsi	Cheese	3–9 months		18 %
Caspian Sea yoghurt	Fermented milk				6.6
Darfiyeh	Cheese
Gurt (Turkmen)	Cheese
Halloum (Levant)	Cheese
Iqt / Oggt (Arabia)	Cheese
Jibneh Arabieh / Jibneh baida	Cheese
Kabees el lift (Levantine pink turnip pickle)	Vegetables
Kishk (Lebanese and Syrian)	Cereals and bread	up to 7 days	35 °C
Labneh mkabbas / anbaris	Cheese
Majdouleh / Mshallaleh / Syrian string cheese	Cheese
Natufian cereal beer (Raqefet Cave)	Alcoholic drinks
Naturally soured milk (Central and Eastern Europe)	Fermented milk				3.5–4.5
Precision-fermented food proteins (industrial category)	Other
Preserved lemons	Fruit
Sakkar / Kurut (Afghanistan, Pakistan Pashtun)	Cheese
Suzma / chakka	Cheese

Bold names have a full page with the animated steps. Blank cells: no sourced value yet.

Numbers come from cited sources and carry a label that says how each is known. How this atlas is made