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
Capan is often consumed as a beverage or as a base for other dishes. It is a