Istugi

Istugi, also known as istuki or istugiyya, is a traditional fermented dairy product originating from the North Caucasus region, particularly popular among the Circassian people. It is typically made from sheep's milk or goat's milk, although cow's milk can also be used. The fermentation process imbues istugi with a characteristic tangy flavor and a thick, creamy texture.

The preparation of istugi involves heating the milk and then inoculating it with a starter culture, which often includes previous batches of istugi or specific bacteria. The mixture is then left to ferment at a controlled temperature for a period ranging from several hours to a few days. The exact duration and temperature influence the final taste and consistency of the product.

Istugi is consumed in various ways. It can be eaten on its own as a refreshing snack or breakfast item. It is also commonly used as an ingredient in other dishes, providing a sour and creamy element to sauces, dips, and baked goods. In Circassian cuisine, it is often served with bread, honey, or fruit preserves. Due to its probiotic content, istugi is also valued for its potential health benefits. The traditional methods of production are often passed down through generations, maintaining its cultural significance in the region.