Karits

Karits refers to a type of fermented dairy product, typically a thick yogurt or curd, originating from Central Asia. It is made by allowing milk, often from goats or sheep, to ferment naturally or with the addition of a starter culture. The fermentation process results in a tangy, slightly sour flavor and a firm, spoonable texture. Karits is a staple food in many nomadic and rural communities, valued for its nutritional content and longevity, as the fermentation process acts as a natural preservative.

The preparation of karits usually involves warming milk and then allowing it to cool to a specific temperature before introducing the starter culture, which can be a small amount of previously made karits or a specific bacterial strain. The mixture is then left to ferment in a warm place for several hours or overnight. The resulting curd is often strained to remove excess whey, creating a denser product. It can be consumed on its own, used as an ingredient in other dishes, or further processed.

Traditionally, karits is eaten as a breakfast food, a snack, or a side dish. It can be sweetened with honey or sugar, or mixed with fruits and nuts. In savory applications, it might be incorporated into doughs for bread or pastries, or used as a base for sauces and dips. The specific name and preparation methods for karits can vary slightly between different regions and ethnic groups within Central Asia.