Katots

Katots are a type of fermented food common in parts of Central Asia, particularly in Kazakhstan. They are typically made from horse milk, which is fermented by specific bacteria. The process of making katots involves allowing the mare's milk to sit at a controlled temperature for a period of time, during which the lactic acid bacteria convert lactose into lactic acid. This fermentation process gives katots a distinct tangy flavor and a thicker, yogurt-like consistency.

Historically, katots have been an important part of the nomadic diet in the region, providing a source of nutrition and probiotics. The production of katots is often a traditional practice passed down through generations. While the exact methods and starter cultures can vary from family to family, the fundamental principle of fermenting horse milk remains consistent. Katots are usually consumed fresh and are not typically stored for long periods. Their nutritional profile includes proteins, fats, and vitamins. The distinctive taste and aroma are characteristic of the fermentation process.