Bróskoví

Bróskoví is a traditional fermented dairy product originating from the mountainous regions of Central Asia, particularly associated with Kyrgyz and Tajik cultures. It is typically made from mare's milk, though sheep's or cow's milk can also be used, especially in areas where mare's milk is less accessible. The fermentation process is usually initiated by a starter culture, often a piece of previous bróskoví or a specific blend of lactic acid bacteria and yeasts.

The preparation involves warming the milk to a specific temperature and then adding the starter culture. The mixture is then left to ferment for several days in a warm environment. During fermentation, the lactose in the milk is converted into lactic acid and alcohol, giving bróskoví its characteristic tangy flavor and slightly effervescent quality. The final product is a thick, creamy substance, often described as resembling yogurt or kefir but with a more complex taste profile.

Bróskoví is valued for its nutritional content, being rich in protein, vitamins, and beneficial microorganisms. It is traditionally consumed fresh as a beverage or a food item. It can also be further processed, for example, by straining to remove whey, resulting in a cheese-like product known as kurut. Historically, bróskoví played a significant role in the diet of nomadic populations, providing a valuable source of sustenance and a way to preserve milk. Its production and consumption continue to be an important aspect of cultural heritage in its regions of origin.