Time for something sour: Foodcurators dissects the yoghurt-making process at St-W’s KitchenLab

COLOGNE – Home-fermented foods are seeing a revival – something Foodcurators explores during a tasting and demo of its Yoghurt Clock during St-W’s KitchenLab, an exhibition held during IMM LivingKitchen.

The yoghurt-making process is straightforward: bacteria is added to milk, which breaks down lactose and converts it into lactic acid. After 24 hours, you have yoghurt. But dissecting that process into a 24-hour clock results in other possibilities along the way. Stopping fermentation earlier results in such products as whey shakes, yoghurt-based cosmetic products and yoghurt flakes.



Foodcurators will demo Yoghurt Clock at St-W’s KitchenLab on 20 January at 13:00 (stand A-028 Hall 05.2) at IMM LivingKitchen.

Liked this article?
We've got more for you

Sign up to our newsletter for weekly updates. Or view the archive.

Latest Products

qashqai

рено логан универсал