Coulin
Coulins are a type of fermented dairy product, similar to yogurt or kefir, originating from the Caucasus region. They are typically made from cow's milk, though sheep's milk or goat's milk can also be used. The fermentation process is carried out by a symbiotic culture of bacteria and yeasts, often referred to as "coulin grains" or "coulin starter." These grains are living cultures that ferment lactose, the sugar in milk, into lactic acid and other compounds, giving coulin its characteristic tangy flavor and slightly effervescent texture.
The preparation of coulin involves adding the coulin grains to milk and allowing it to ferment at