True redaction removes the text and images from the file — not a black box on top. Plus real in-place text editing, fill + sign, reorder pages, and OCR.
LaunchEdit text in place, sign, redact, fill forms, and reorganize PDF files in your browser — all on your device. No upload, no subscription.
Drop two versions of a contract or drawing set. Moved notes read as moves, changed values light up digit by digit, and hidden text is named.
LaunchSide-by-side or overlay PDF diff driven by one engine that reads each file into a structured model — text, vector geometry, images, form fields, annotations — and compares the models. Moves show as moves, edits show only where they happened, and any PDF type works without picking a mode.
Drop a Gerber ZIP, an ODB++ .tgz or an IPC-2581 .xml and inspect every layer — compare revisions, snap-to-pad measure, run DRC and preview the board in 3D.
LaunchOpen Gerber, Excellon, ODB++ and IPC-2581 PCB files. Inspect layers, measure traces, run DRC, export to PNG / SVG / DXF.
Open a .step / .stp part and it measures itself: volume, thinnest wall, draft and undercuts on load, and a hole list with a BOM in one click. Measure, section, export STL.
LaunchOpen a STEP / STP part and it measures itself — volume, thinnest wall, draft and undercut checks on load, plus hole detection with a BOM. Measure, section, export STL. Rust + WASM B-rep kernel, runs in your browser.
Compress, merge, split, convert, and manipulate PDF files.
Resize, compress, convert, and transform images.
Convert, compress, and cut audio and video — MP3, WAV, MP4, WebM, Opus — all in your browser, nothing uploads.
Simulate a canning process down to its F0 sterilizing value.
Encrypt files, share encrypted notes as links, and read passport IDs and Windows event logs.
Analyze packet captures, move files between devices, and console into network gear — nothing uploads.
Scan receipts into an expense ledger — your receipts and spending stay on your device.
View, measure, and repair CAD and 3D files — STEP, STL, OBJ, PLY, GLB, 3MF, DXF, and Gerber — right in your browser. Nothing uploads.
Fermented milk from Russia, Ukraine, Belarus, Poland, Hungary, Germany, Denmark, Czechia, Romania, the Balkans, the Baltics, Greece
Raw milk is left covered at room temperature, often with a little of the last batch stirred in, until its own lactic bacteria sour it into a soft gel. Industrial prostokvasha is made the same way from heat-treated milk with lactococci or thermophilic streptococci.
A short entry: the sources we found record only what is said here about Naturally soured milk itself. Its own sources do not record how it is made, so the steps and scenes below are those of Tvorog, the closest documented cheese ferment, shown as a guide to the method, not as a record of Naturally soured milk.
| Raw cow milk | [kochetkova2022] |
| A little prostokvasha from the last batch (back-slopping) | Industrial prostokvasha uses starters of lactococci and/or thermophilic lactic streptococci[kochetkova2022][gost31456] |
| Starter | spontaneous | backslop | defined-culture |
Total time across the steps of Tvorog: 7.9 h – 19 h
What changes: The milk is pasteurised at 78–87 °C
Output: pasteurised milk.
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
Raw milk is left covered at room temperature, often with a little of the last batch stirred in, until its own lactic bacteria sour it into a soft gel. Industrial prostokvasha is made the same way from heat-treated milk with lactococci or thermophilic streptococci. Lactococcus and Streptococcus and Lactobacillus do most of the fermenting.
| Temperature | 2–6 °CSet[gost31456] | Chill and keep cold |
|---|---|---|
| Acidity | pH 3.5–4.5Measured[kochetkova2022] | Leave the milk covered to sour |
This family is the plainest soured milk of Europe, set by mesophilic lactococci at room temperature with no added heat, unlike yoghurt or matsoni, which are warmed and set by thermophilic streptococci.
Household prostokvasha uses raw milk. The US FDA says raw milk has caused outbreaks of illness involving Listeria, Campylobacter, Salmonella and E. coli, and that the elderly, people with weak immunity, children and pregnant women are especially vulnerable. The industrial standard (GOST 31456-2013) allows no phosphatase or peroxidase and requires an acidity of 85–130 °T and storage at 4 ± 2 °C.
Every number is labelled with how it is known. How this atlas is made
Prostokvasha is a household ferment across Russia and as far as Mongolia, Kazakhstan, Kyrgyzstan and the Caucasus, traditionally made by back-slopping raw milk. The interstate standard GOST 31456-2013 has defined the industrial product since 2014.
