Machirs
Machirs are traditional fermented dairy products commonly found in Central Asian and Eastern European cuisines. These cultured milk beverages are similar to kefir or ayran, made by fermenting milk with specific bacterial cultures and sometimes yeast strains. The fermentation process typically involves mesophilic bacteria that convert lactose into lactic acid, creating a tangy flavor profile and slightly effervescent texture.
The preparation of machirs varies by region and household traditions. In Kazakhstan and other parts of Central
Nutritionally, machirs are rich in probiotics, protein, and essential vitamins including B12 and riboflavin. The fermentation
Machirs are traditionally consumed as refreshing beverages, particularly during warmer months. The drink is often served
The cultural significance of machirs extends beyond mere nutrition, representing centuries of nomadic and agricultural traditions.