Souring is a cooking technique that uses exposure to an acid to effect a physical and chemical change in food. This acid can be added explicitly (for example, in the form of vinegar, lemon juice, lime juice, etc.), or can be produced within the food itself by a microbe such as Lactobacillus.
Foods that are produced by souring include:
- Buttermilk substitution
- Free lactic acid in sour milk
- A comparison of sourdough microflora
- Cultured milk products