Milkä

Milkä refers to a specific type of fermented milk product. The term is often used in various cultures, particularly in Eastern Europe and Central Asia, to denote a range of dairy drinks produced through the action of lactic acid bacteria and sometimes yeasts. The exact composition and production methods can vary significantly by region and tradition.

Commonly, milkä is made from cow's milk, though other animal milks like sheep or goat milk can also be used. The fermentation process typically involves introducing a starter culture to the milk, which converts lactose into lactic acid. This acidification results in a thicker consistency and a characteristic tangy flavor. Depending on the specific recipe, other microorganisms may be present, contributing to the unique taste profile and potential effervescence.

The nutritional profile of milkä is similar to that of the original milk but can be enhanced by the fermentation process. Fermentation can break down lactose, making it potentially more digestible for individuals with lactose intolerance. The presence of probiotics, live microorganisms beneficial to gut health, is another often-cited characteristic of traditionally prepared milkä. It is consumed as a beverage, often chilled, and can be a component in various culinary preparations.