Mishos
Mishos, also known as misho or mishoe, refers to a type of fermented dairy product traditionally made in parts of Central Asia, particularly in Kyrgyzstan and Kazakhstan. It is typically produced from mare's milk, though cow's milk or goat's milk can also be used. The fermentation process involves lactic acid bacteria, which give mishos its characteristic tangy flavor and effervescence.
The preparation of mishos usually begins with fresh milk, which is then inoculated with a starter culture.
Mishos is valued for its nutritional content, being a source of protein, vitamins, and probiotics. It is