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• Mursik
  ...method of preparing it is be pouring in a pint every three days or so. The fermented milk provides the culture for the new milk, and seems to accelerate its rip [[Category:Fermented foods]]
  5 KB (843 words) - 19:38, 13 October 2010
• Cheese
  ...heese.htm Full text].</ref> Certain kinds of Chinese preserved [[Bean curd#Fermented|bean curd]] are sometimes misleadingly referred to in English as "Chinese c ...tirely, and do not consider it to ever violate kosher law. (See ''[[Kosher foods#Cheese|Cheese and kashrut]]''.) As cheese is a dairy food under kosher rule
  51 KB (7,545 words) - 19:38, 13 October 2010
• Smetana (dairy product)
  [[Category:Fermented foods]]
  6 KB (923 words) - 19:38, 13 October 2010
• Yoghurt
  ...or at least 4,500 years. The earliest yoghurts were probably spontaneously fermented by wild bacteria. ...umatra]]n yoghurt made from [[Domestic buffalo|water buffalo]] milk. It is fermented in [[bamboo]] tubes.
  24 KB (3,477 words) - 19:38, 13 October 2010
• Crème fraiche
  [[Category:Fermented foods]]
  3 KB (506 words) - 19:38, 13 October 2010
• Ayran
  ...d and labeled as a "Turkish drink" by the [[Sweden|Swedish]] company Larsa Foods. [[Category:Fermented foods]]
  4 KB (536 words) - 19:38, 13 October 2010
• Sour cream
  Sour cream is not fully fermented, and as such must be stored under [[refrigeration]]. As with other dairy pr *[[Fermented milk products]] for a comparison of sour cream with other fermented milk products.
  4 KB (659 words) - 19:38, 13 October 2010

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