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Fermented milk from Sakha Republic
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.
| Sour cream or cream | [wp-ru] |
| Berries | [wp-ru] |
| Sugar | [wp-ru] |
Total time across the steps of Smetana: 24 h
What changes: The cream is standardised and heated to kill microbes
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.
Microbes at work in this step
Not documented for this step.
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
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 whipped dessert rather than a ferment; suorat, the Yakut sour milk, is the fermented relative.
Every number is labelled with how it is known. How this atlas is made
