Klaba

Klaba refers to a type of traditional fermented milk product originating from the Caucasus region, particularly popular in Georgia. It is made by fermenting milk, typically cow's milk, using specific lactic acid bacteria cultures. The fermentation process gives Klaba its characteristic tangy flavor and thick, yogurt-like consistency.

Historically, Klaba was a staple food, valued for its nutritional content and its ability to preserve milk. It was often homemade and consumed fresh or stored for later use. The production methods varied slightly from region to region and even household to household, leading to subtle differences in taste and texture.

In modern times, while commercial production exists, traditional methods of making Klaba are still practiced by many. It is often served as a standalone dish, used as an ingredient in cooking, or incorporated into sauces and dips. Its probiotic properties are also recognized, contributing to its ongoing popularity as a healthy food option. The term "Klaba" itself is closely associated with the cultural heritage of the regions where it is produced and consumed.