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Fermentation Atlas

Brazil

31 ferments from Brazil, with how each is made.

31 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
Caiçuma (Amazonian peach-palm, manioc, banana or maize drink)Alcoholic drinks
Cauim (Tupinambá chewed manioc or maize beer)Alcoholic drinks
Caxiri (Juruna/Yudjá cassava beer)Alcoholic drinks2 days4.8 → 3.15
Ch'arki (charqui, charque)Meat5 days20 %
CoalhadaFermented milk12 h
Cultured nut 'cheeses' (cashew, almond, macadamia), boundaryOther14 days12 °C
KochkäseCheese2–7 days15 °C
Masato / cassava chicha (Amazonian chewed-cassava beer)Alcoholic drinks24 h – 3 days4–4.5
Mocororó (Ceará cashew-apple wine)Alcoholic drinks3 days
Petit-suisseCheese24 h
Polvilho azedo / almidón agrio (sour cassava starch)Roots and tubers20 days – 2.3 months22 °C4 → 3.46
Puba / carimã and farinha d'água (Brazil)Roots and tubers3–7 days27 °C
Queijo CabacinhaCheese7 days20 %
Queijo coalhoCheese5–10 days10–12 °C1–2 %
Queijo colonialCheese30 days – 2.5 monthsup to 10 °C
Queijo de manteigaCheese24 h – 7 daysup to 10 °C5.5–6.2
Queijo do MarajóCheeseup to 24 h1–2 %
Queijo do ReinoCheese40 days20–22 %
Queijo Minas Artesanal (Canastra, Serro, Salitre, Araxá, Cerrado, Campo das Vertentes)Cheese14–22 days5
Queijo Minas Artesanal da CanastraCheeseat least 22 daysat least 12 °C
Queijo Minas Artesanal de AraxáCheeseat least 14 daysat least 12 °C
Queijo Minas Artesanal do Campo das VertentesCheeseat least 22 daysat least 12 °C2.4–2.8 %5–5.3
Queijo Minas Artesanal do SerroCheeseat least 17 days17–22.5 °C
Queijo serranoCheeseat least 2 monthsat least 5 °C
Requeijão cremosoCheese10 min80 °C5.4–5.8
Self-induced anaerobic fermentation (SIAF) of coffeeCocoa, coffee and spice24 h – 3 days5.8 → 4.4
TucupiSauces and condiments12 h – 2 days24–33 °C3.7
TyboCheeseat least 25 days1.3 %
Afurá (Bahian fermented rice drink)Soft drinks
Jamin-bang (Brazilian fermented maize cake-bread)Cereals and bread3–6 days
Maria-louca (Brazilian prison spirit)Alcoholic drinks7 days

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