Myksem

Myksem is a term that refers to a specific type of fermented dairy product. It is traditionally made from the milk of domesticated animals, such as cows or goats, and undergoes a lactic acid fermentation process. This process involves the action of bacteria, often from the Lactobacillus genus, which convert lactose, the sugar present in milk, into lactic acid. The production of lactic acid lowers the pH of the milk, causing it to thicken and develop a characteristic tangy or sour flavor.

The exact preparation methods and ingredients can vary significantly depending on the region or cultural practices where myksem is produced. Some variations may involve the addition of specific starter cultures, while others rely on naturally occurring bacteria present in the environment or the animal's milk. The final texture can range from a thick, yogurt-like consistency to a more liquid or even curdled form. Myksem is often consumed as a standalone food item, used as an ingredient in cooking, or incorporated into various traditional dishes. Its nutritional profile typically includes proteins, calcium, and probiotics due to the fermentation process.