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Fermented milk from Chuvashia and Chuvash communities of Tatarstan
Turakh is the national soured milk of the Chuvash. Whole milk is held near boiling for hours until it browns, cooled, and soured with lactic streptococci and Lactobacillus acidophilus; at home it is baked in a Russian stove and soured with old turakh.
A short entry: the sources we found record only what is said here about Turakh itself.
| Whole cow's milk | About 4.0 % fat[wp-ru] |
| Starter of lactic streptococci and L. acidophilus (10:1)5 % of the milk weight | Old turakh is used at home[wp-ru] |
| Starter | back-slopped at home; lactic streptococci and L. acidophilus 10:1 in the factory method |
Total time across the recorded steps: 15 h – 18 h
What changes: Hours near boiling turn the milk brown and give it a baked taste
Output: baked milk.
Microbes at work in this step
heat kills the milk's own bacteria
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
Turakh is the national soured milk of the Chuvash. Whole milk is held near boiling for hours until it browns, cooled, and soured with lactic streptococci and Lactobacillus acidophilus; at home it is baked in a Russian stove and soured with old turakh. Made in 3 steps over 15 h – 18 h. The longest step, ferment, takes 12–14 h (ru.wikipedia). Lactic streptococci and Lactobacillus acidophilus do most of the fermenting.
| Main step | 12–14 hReported[wp-ru] | Ferment |
|---|---|---|
| Temperature | 95–98 °CReported[wp-ru] | Heat the milk until it browns |
Turakh is baked like ryazhenka but is soured with lactic streptococci and L. acidophilus, and the source says it is stretchier and more acidic than ryazhenka or varenets.
The milk is held at 95–98 °C for hours before souring.
Every number is labelled with how it is known. How this atlas is made
