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.
Cheese from Kazakhstan
Milk is soured into a thick fermented base, drained of whey by hanging or light pressing, salted, rolled into small balls and dried hard in shade, sun and wind. A Kazakh study following the standard scheme soured pasteurised skim milk with a thermophilic culture to pH 4.6–4.7, pressed it 10–12 hours, added 1.0–1.5 % salt and dried the balls at 35–40 °C to 10–13 % moisture.
| Skimmed milk (kurt is traditionally made from cow, goat, or occasionally sheep, camel or mare milk) | [kalib2026][tuganbay2026] |
| Thermophilic lactic culture (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) in the study3–5 % | [kalib2026] |
| Salt1.0–1.5 % of the mass | Traditional makers may mix in salt or butter[kalib2026][tuganbay2026] |
| Starter | a thermophilic yogurt-type culture (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) in the study's standard scheme |
Total time across the recorded steps: 16 h – 20 h
What changes: The skimmed milk is heated and cooled before souring
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
Milk is soured into a thick fermented base, drained of whey by hanging or light pressing, salted, rolled into small balls and dried hard in shade, sun and wind. A Kazakh study following the standard scheme soured pasteurised skim milk with a thermophilic culture to pH 4.6–4.7, pressed it 10–12 hours, added 1.0–1.5 % salt and dried the balls at 35–40 °C to 10–13 % moisture. Made in 5 steps over 16 h – 20 h. The longest step, drain the whey, takes 10–12 h (Kalibekkyzy Z 2026). Salt is 1–1.5 % (Kalibekkyzy Z 2026). Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, the starter of the study's standard scheme does most of the fermenting.
| Main step | 10–12 hReported[kalib2026][tuganbay2026] | Drain the whey |
|---|---|---|
| Temperature | 72–75 °CReported[kalib2026] | Heat the milk |
| Salt | 1–1.5 %Reported[kalib2026] | Salt and roll into balls |
| Acidity | pH 4.6–4.7Reported[kalib2026] | Sour the milk |
Kazakh qurt is salted and dried hard in small balls; in Kazakhstan it is now also made with herbs, plant extracts, dried fruit or nuts, or smoked.
Drying to low moisture and high acidity keeps it. The study's dried kurt had water activity 0.595–0.719 and low microbial counts, while surveys of traditional kurut elsewhere found E. coli and S. aureus in some samples.
Every number is labelled with how it is known. How this atlas is made
Kurt was a vital food for nomadic communities because it keeps long, is nutrient-dense and is easy to store and carry; in the dry continental climate of Kazakhstan its high salt content is said to make up for electrolytes lost through sweat and exertion. In Kazakhstan, where shipping fresh milk to a plant is hard, ranchers make kurut in a semisolid or dried form to extend its shelf life.
