Bekan

Bekan refers to a variety of fermented dairy products, most commonly associated with the Caucasus region. These products are typically made from milk, often sheep, goat, or cow's milk, that has been cultured with specific microorganisms. The fermentation process results in a tangy, sometimes effervescent, and often thick liquid or semi-solid product. The specific bacteria and yeasts involved in the fermentation can vary, leading to a range of flavors and textures.

Bekan is often consumed as a refreshing beverage, particularly in warmer climates. It can also be used as an ingredient in cooking, adding a sour or creamy element to dishes. In some cultures, it is believed to have health benefits due to its probiotic content. The preparation methods for bekan are traditional and have been passed down through generations. It is a staple food in many communities and is enjoyed for its nutritional value and unique taste profile. The term itself can sometimes be used more broadly to encompass a range of similar fermented milk drinks.