Capan

Capan refers to a type of fermented milk product, similar to yogurt or kefir, traditionally made in some parts of Central Asia and the Middle East. It is produced by the lactic acid fermentation of milk, typically from cows, sheep, or goats. The fermentation process involves the action of specific bacteria, which convert lactose into lactic acid, giving capan its characteristic tangy flavor and thick consistency.

The preparation of capan often involves heating the milk to a certain temperature before introducing a starter culture, which contains the necessary microorganisms. The milk is then left to ferment at a controlled temperature for several hours. The resulting product can vary in texture and taste depending on the specific starter culture used, the type of milk, and the fermentation conditions.

Capan is often consumed as a beverage or as a base for other dishes. It is a source of protein, calcium, and probiotics, and has been a part of the diet in these regions for centuries. Historically, it played a role in preserving milk and providing a nutritious foodstuff, especially in areas where refrigeration was not available. The term "capan" itself may have regional variations in spelling and pronunciation.