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 room temperature for a period of 12 to 24 hours. Once fermented, the grains are strained out and can be reused to start a new batch. The resulting liquid is consumed as a beverage or used in various culinary applications. Coulins are known for their probiotic properties, containing beneficial microorganisms that may contribute to gut health. They are also a source of protein, calcium, and B vitamins. The taste and consistency of coulin can vary depending on the type of milk used, the fermentation time, and the specific microbial composition of the starter culture.