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.
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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.
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Yogurts, kefirs, soured creams and other milks that bacteria or yeasts thicken and sour.
150 entries listed here, page 1 of 2.
| Ferment | Region | Main step | Temperature | Salt | pH |
|---|---|---|---|---|---|
| Acidophilin (atsidofilin) | Armenia | 6–8 h | 31–35 °C | ||
| Acidophilus milk (US therapeutic sour milk, 1920s) | United States | 36 h – 2 days | 35 °C | ||
| Airag | Mongolia, Inner Mongolia | 24 h – 2 days | 20–30 °C | up to 4 | |
| Amabere amaruranu | Kisii, southwest Kenya | 4 days | 10–32 °C | 5.8 → 3.64 | |
| Amacunda (sour buttermilk) | Rwanda and Burundi | 2–3 days | 4.5 | ||
| Amasi / maas | South Africa, Zimbabwe and Lesotho | 3–7 days | 6.6 → 3.99 | ||
| Amavuta (Kivu scented milk-fat cream) | Northern Kivu | 3 days | |||
| Ant yoghurt | Bulgaria | 26 h | 5 | ||
| Ayran | Turkey, Balkans, Caucasus, Middle East, Central Asia | 3 h | 42 °C | 0.5 % | 4 |
| Bog butter | Ireland and Scotland | 0 min – 200 years | 0 % | ||
| Bogurar doi (curd of Bogra) | Bangladesh | 4–6 h | 3.9–4.2 | ||
| Bongo | Uganda | 24 h | 25–28 °C | 4.1 | |
| Borhani | Bangladesh | 5 h | 42 °C | 0.8 % | 4–4.3 |
| Chaas / mattha / moru / majjige (traditional South Asian buttermilk) | India, Pakistan, Bangladesh, Nepal | ||||
| Chal (Turkmen fermented camel milk) | Turkmenistan | 3–4 days | |||
| Chegen (cheghen) | Altai Republic | 8–10 h | |||
| Chilika curd | Chilika lake, Odisha, India | 6.6 → 3.87 | |||
| Coalhada | Brazil | 12 h | |||
| Crème fraîche | France | up to 2 days | 6.6–6.9 | ||
| Cultured (lactic) butter | France | 12–15 h | 6–21 °C | ||
| Cultured buttermilk | USA, Canada | up to 12 h | 23–29 °C | 0.3 % | |
| Cultured sour cream | North America | at least 24 h | 6 °C | ||
| Dadiah / dadih | West Sumatra, Indonesia | 2–3 days | 18–28 °C | 4.3 | |
| Dahi (curd) | India, Pakistan, Nepal, Bangladesh, Bhutan, Myanmar | 8–12 h | 37–45 °C | ||
| Desi ghee from fermented cream (makkhan route) | India, Pakistan, Nepal, Bangladesh | 10–20 min | 110–120 °C | ||
| Dickmilch (Setzmilch, Stockmilch) | Germany, Austria | 12–20 h | 20–45 °C | ||
| Doogh | Iran | 1 min | 14–85 °C | 0.7 % | 4.4 → 4.07 |
| Ergo / irgo | Ethiopia | 24 h – 3 days | 16–18 °C | 3.5 | |
| Fiurì | Italy, Lombardia | ||||
| Furmagg de ségia | Italy, Lombardia | 40 days – 4 months | 10–14 °C | 5.2 | |
| Gariss | Sudan | at least 5 h | 4.4 | ||
| Gioddu | Sardinia, Italy | 12 h | 30–40 °C | 3.8–4.2 | |
| Greek strained yoghurt (strangisto) | Greece | 6–10 h | 42–46 °C | ||
| Gwell (Breton gros-lait) | Brittany, France | 3.5–6 h | 30 °C | ||
| Huslyanka | Ukrainian Carpathians | 10–24 h | |||
| Ikivuguto | Rwanda | at least 24 h | 4.6 | ||
| Jocoque | Mexico | 11 h – 3.3 days | 20–30 °C | 6.7 → 4.6 | |
| Juju dhau (king curd) | Bhaktapur, Kathmandu Valley, Nepal | 3–4 h | |||
| Kajmak (Balkan clotted cream, fresh and ripened) | Serbia | up to 30 days | 4–18 °C | 0.5–0.6 % | 4.9 → 4.53 |
| Kashk / qurut / kurut / aaruul / jameed / chortan | Iran, Afghanistan, Central Asia, Turkey, Caucasus, Mongolia, Jordan | 10–12 h | 2 % | 4.6–4.7 | |
| Kefir (traditional grain kefir) | Caucasus region, popular in the North Caucasus | 12–24 h | 23–25 °C | 4.4 | |
| Khoormog | Gobi | 24 h – 2 days | 20–25 °C | 3.4–5 | |
| Kibe / qibe (Ethiopian sour-milk butter) | Ethiopia | 2–7 days | |||
| Kiselo mlyako (Bulgarian yoghurt) | Bulgaria | 2 h | 2–20 °C | 4.2–4.4 | |
| Koumiss / qymyz | Kazakhstan, Kyrgyzstan, Mongolia | 24 h – 3 days | 20–30 °C | 3.3–5 | |
| Kule naoto | Kenya | at least 5 days | up to 4.5 | ||
| Kumis (Colombian) | Colombia | 2–3 days | 28 °C | ||
| Kurdish roghan (ripened doogh-butter oil) | North-western Iran | 2–6 months | 16–20 °C | 10 % | 4.6–4.7 |
| Kurunga | Buryatia | 8–10 h | |||
| Kwerionik | Slopes of Mount Elgon, eastern Uganda | 3 days – 5.9 months | 4 → 3.49 | ||
| Laban rayeb | Egypt | 18 h | 23–27 °C | 6.7 → 4.45 | |
| Labneh | Near East | 2–3 h | 42–45 °C | 1.5 % | |
| Lao (酪) after the Qimin Yaoshu (c. 530–550 CE) | Northern China | 3.8 | |||
| Lao (酪), Northern Wei soured milk | Northern China | ||||
| Lao, su and tihu (酪, 酥, 醍醐), historical Chinese milk products | China | 10 days | 6.6 → 3.8 | ||
| Lassi | Punjab | 18–24 h | 23–24 °C | 4–5 | |
| Lben / leben (Maghreb) | Morocco, Algeria, Tunisia | 24 h – 3 days | 4.1–4.4 | ||
| Leche agria (Nicaraguan sour milk) | Nicaragua, mainly the Pacific area | 16–24 h | 28 °C | ||
| Mabisi | Zambia | 24 h – 3 days | 10–30 °C | ||
| Madila | Botswana | 24 h – 2 days | 30 °C | ||
| Mala (Kenyan cultured milk) | Kenya | 15–20 h | 15–30 °C | ||
| Mascarpone artigianale | Italy, Lombardy | 18 h | 5.7–6.6 | ||
| Mascherpa d'Alpe | Italy, Lombardy | at least 30 days | |||
| Mashita | Western Uganda and the cattle corridor | at least 7 days | |||
| Mast (Persian yoghurt) | Iran, Afghanistan | 12 h | |||
| Matsoni / matsun / matzoon | Georgia, Armenia | 12–20 h | 4–6 °C | ||
| Maziwa mgando | Tanzania | 7 days | 3.8–4.2 | ||
| Meekiri (Sri Lankan buffalo curd) | Sri Lanka | 24 h – 2 days | 4–6 °C | ||
| Mishti doi | Eastern India | 12–15 h | 40–45 °C | ||
| Mursik | Rift Valley and western Kenya | at least 3 days | 3.5 | ||
| Mutandabota | Zimbabwe and rural southern Africa | 24 h | 3.5 | ||
| Narine | Armenia | 24 h – 2 days | 37–38 °C | ||
| Nunu (West African soured milk) | Ghana, Nigeria, Burkina Faso and other parts of West Africa | 24 h – 2 days | 6.5 → 3.72 | ||
| Omashikwa | North and Central Namibia | 2–3 days | 27–36 °C | 3.3 | |
| Oxygala (Roman soured milk) | Roman Empire | 5 days | |||
| Pendidam and kindirmou (Cameroon) | Northern Cameroon | 24 h – 3 days | 28–35 °C | 3.4–3.7 | |
| Plant-based cultured "yoghurts" (family) | Worldwide | 12 h | 4 °C | 4.6 | |
| Probiotic and therapeutic fermented milks (family) | Worldwide | 24 h | |||
| Raïb / rayeb (Chad sour milk) with gibde butter and rouaba buttermilk | Chad | 24 h | 5.6–5.9 | ||
| Raku, so and daigo (ancient Japanese dairy, Heian period) | Japan | 7–8 h | 3.8 |
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
