Itahl

Itahl refers to a traditional type of fermented milk product originating from the nomadic cultures of Central Asia, particularly prevalent among Turkic peoples. It is often made from mare's milk or camel's milk, though cow's milk can also be used. The fermentation process typically involves lactic acid bacteria, which convert lactose into lactic acid, giving itahl its characteristic tangy flavor and slightly thick, often effervescent, consistency.

The production of itahl is a time-honored practice, essential for preserving milk and providing a source of nutrition and hydration, especially in arid or pastoral environments. It is known for its probiotic properties and is considered a healthy beverage. Variations in preparation and taste can exist depending on the specific region, the type of milk used, and the starter culture employed. It is usually consumed fresh, though it can also be dried or further processed into other dairy products. The consumption of itahl is deeply ingrained in the cultural heritage of many Central Asian communities.