Souring

Souring is a food preparation technique that causes a physical and chemical change in food by exposing it to an acid.

Souring is similar to pickling or fermentation, but souring typically occurs in minutes or hours, while pickling and fermentation can take a much longer amount of time.

Dairy products produced by souring include: Clabber, Cheese, Crème fraîche, Cultured buttermilk, Curd, Filmjölk, Kefir, Paneer, Smetana, Soured milk, Sour cream, and Yogurt.

Grain products include: Idli, Sourdough, and Sour mash.

Others foods produced by souring include: Ceviche, Kinilaw, and Key lime pie.