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Fermentation Atlas

Colombia

11 ferments from Colombia, with how each is made.

11 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
Kumis (Colombian)Fermented milk2–3 days28 °C
Polvilho azedo / almidón agrio (sour cassava starch)Roots and tubers20 days – 2.3 months22 °C4 → 3.46
Queso costeñoCheese14 h6–8 °C1–2 %5.6
Queso de capas (Mompox)Cheese10 min6.5 → 5.2
Queso doble cremaCheese5.4 → 4.93
Queso PaipaCheese21–28 days12–20 °C5.2–5.2
Suero costeñoFermented milk18–24 h28 °C2.3 %3.6–5.8
ChampúsSoft drinks
ChichemeSoft drinks8–9 h
CuajadaCheese
Queso peraCheese6.6 → 5.2

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