Central and West Asia

129 ferments from Central and West Asia.

26 entries listed here.

Countries

Ferment	Kind	Main step	Temperature	Salt	pH
Adyghe cheese (adygeysky syr)	Cheese	3 days	2–6 °C
Akkawi	Cheese	14 days – 6 months	4 °C	10 %
Camel-milk soft cheese	Cheese	15–45 days	12–14 °C	1.5–1.8 %	6.2–6.8
Cultured (lactic) butter	Fermented milk	12–15 h	6–21 °C
Darfiyeh	Cheese	30 days – 6 months
Halloum (Levant)	Cheese	2 days		5–13 %
Jibne baladi	Cheese	30 min	63 °C
Kabees el lift (Levantine pink turnip pickle)	Vegetables	7–30 days		3.8–5.6 %	3.1–3.6
Kefir (traditional grain kefir)	Fermented milk	12–24 h	23–25 °C		4.4
Kishk (Lebanese)	Cereals and bread	2.7–7 days	35 °C	1–4.5 %	3.6–4.1
Kurut (Kyrgyz)	Cheese	4–5 h	38–42 °C	2–3 %	4.2–4.6
Labneh balls in oil (labneh makbouseh, labneh anbaris balls)	Cheese	7–15 days	30 °C		3.5
Lahoh / canjeero / laxoox	Cereals and bread	9.5–24 h
Maksym and bozo (Kyrgyz cereal drinks)	Soft drinks	up to 8 days	20–22 °C
Nabulsi	Cheese	3–9 months		18 %
Paneer	Cheese	2 h
Preserved lemons	Fruit	14 days
Smetana	Fermented milk	24 h	20–35 °C
Tvorog	Cheese	6–12 h			4–5.5
Buza (Tatar and Crimean millet boza, alcoholic)	Alcoholic drinks
Gurt (Turkmen)	Cheese	2–5 days
Jibneh Arabieh / Jibneh baida	Cheese
Mshallaleh / Syrian string cheese	Cheese	45 min – 1 h
Natufian cereal beer (Raqefet Cave)	Alcoholic drinks
Naturally soured milk (Central and Eastern Europe)	Fermented milk				3.5–4.5
Qurut (Afghanistan, Pashtun Pakistan)	Cheese

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