Futna

Futna refers to a type of fermented dairy product, commonly found in certain regions of South Asia, particularly in Pakistan and India. It is typically made from buffalo milk, though cow milk can also be used. The fermentation process gives futna a distinct sour taste and a slightly lumpy texture, similar to yogurt or curd.

The production of futna involves allowing milk to ferment naturally, often at room temperature, with the help of existing bacteria or by introducing a starter culture. The duration and conditions of fermentation can influence the final product's flavor and consistency. Traditionally, futna is consumed as a standalone dish, often seasoned with salt, cumin, or other spices. It can also be used as an ingredient in various culinary preparations, adding a tangy element to curries, marinades, or desserts.

Futna is valued for its nutritional content, being a source of protein, calcium, and probiotics, which are beneficial for digestive health. The specific characteristics of futna can vary regionally, with different communities having their own methods of preparation and preferred ways of consumption.