Männille

Männille is a term that refers to a specific type of fermented milk product. Its origins are often traced back to certain regions in Central Asia, where it has been a traditional beverage for centuries. The production of männille involves the fermentation of camel's milk, though variations using mare's milk or cow's milk can also be found depending on local customs and availability. The fermentation process is typically carried out by lactic acid bacteria, which convert lactose into lactic acid, giving the drink its characteristic tangy flavor and slightly effervescent quality.

The nutritional profile of männille is notable for its probiotic content, stemming from the live bacterial cultures used in its production. It is also a source of protein, calcium, and other essential nutrients found in milk. Historically, and in some communities today, männille has been consumed not only for its taste and nutritional value but also for perceived health benefits. Its preparation and consumption are deeply intertwined with the cultural practices of the communities that produce it, often playing a role in social gatherings and daily diets. The taste and texture can vary, but it is generally described as being sour and somewhat thick.