Souring


Souring is a cooking technique that uses exposure to an acid to cause a physical and chemical change in food. This acid can be added explicitly, or can be produced within the food itself by a microbe such as Lactobacillus.
Souring is similar to pickling or fermentation, but souring typically occurs in minutes or hours, while pickling and fermentation can take a much longer time.

Examples

products produced by souring include:
Smetana,
Clabber,
Cheese,
Crème fraîche,
Cultured buttermilk,
Curd,
Filmjölk,
Kefir,
Paneer,
Soured milk,
Sour cream, and
Yogurt.
Grain products include:
Idli,
Sourdough, and
Sour mash.
Others foods produced by souring include:
Ceviche and
Key lime pie.