Kolimo

Kolimo, also known as Kolima or Kolimá, is a term that primarily refers to a specific type of fermented dairy product originating from the Andean region of South America, particularly in Peru and Bolivia. It is traditionally made from the milk of llamas or alpacas, though cow's milk can also be used. The fermentation process typically involves allowing the milk to sour naturally, often with the addition of natural starter cultures.

The resulting product is a thick, yogurt-like substance with a tangy flavor. Kolimo is a significant source of nutrition in the diets of indigenous communities, providing protein, calcium, and other essential nutrients. It is consumed in various ways, either on its own, as an ingredient in cooking, or as a base for beverages.

Historically, kolimo has played a role in traditional Andean medicine and rituals. Its production and consumption are deeply intertwined with the cultural heritage of the region. Variations in preparation methods and the specific milk source can lead to differences in taste and texture, making each batch unique to its producer. The name "kolimo" itself is derived from indigenous languages of the Andes.