Souring

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title: "Souring" type: doc version: 1 created: 2026-02-28 author: "Wikipedia contributors" status: active scope: public tags: ["cooking-techniques", "fermentation-in-food-processing", "culinary-terminology"] description: "Food technique, exposure to acid" topic_path: "general/cooking-techniques" source: "https://en.wikipedia.org/wiki/Souring" license: "CC BY-SA 4.0" wikipedia_page_id: 0 wikipedia_revision_id: 0

::summary Food technique, exposure to acid ::

::figure[src="https://upload.wikimedia.org/wikipedia/commons/6/62/Juicing_the_lemons_(6027988479).jpg" caption="Lemon juice is a natural fruit-based acid."] ::

Souring is a food preparation technique that causes a physical and chemical change in food by exposing it to an acid. This acid can be added explicitly (e.g., vinegar, lemon juice, lime juice, etc.), 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 amount of time.

Examples

::figure[src="https://upload.wikimedia.org/wikipedia/commons/b/b8/Joghurt.jpg" caption="Turkish yoghurt"] ::

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.

References

References

1. [http://bakingbites.com/2006/06/cooking-school-key-lime-pie/ Key Lime Pie]

::callout[type=info title="Wikipedia Source"] This article was imported from Wikipedia and is available under the Creative Commons Attribution-ShareAlike 4.0 License. Content has been adapted to SurfDoc format. Original contributors can be found on the article history page. ::