Kavast

Kavast is a type of fermented dairy product originating from Eastern Europe, particularly in countries such as Ukraine and Russia. The drink is made from cow, sheep, or goat's milk that has been fermented with a type of yeast or bacteria, similar to other fermented dairy products such as kefir or yogurt.

The fermentation process results in a tangy, slightly effervescent beverage with a thick and creamy texture. Kavast can be consumed as a beverage on its own, or used as an ingredient in various recipes. It is rich in probiotics, making it a popular choice among those looking to support their digestive health.

Kavast is often made in small quantities, with individual families or households producing it for personal consumption. As a result, the process of making kavast can be quite labor-intensive, involving tasks such as milking, fermenting, and straining the milk.

Traditional recipes for kavast often involve using wooden or clay vessels to ferment the milk, which impart a unique flavor and texture to the final product. Some variations also include additional ingredients such as herbs, spices, or honey to enhance the taste.

Kavast has been consumed for centuries in Eastern European cultures, where it is valued for its creamy texture and health benefits. While it may not be well known outside of its traditional regions, kavast has gained popularity in recent years due to the growing interest in fermented foods and probiotics. As a result, kavast is increasingly being produced and sold commercially, making it more widely available to consumers around the world.