Steipa

Steipa is a colloquial term often used in various regions, particularly in parts of Eastern Europe and Central Asia, to refer to a type of fermented milk product. Similar to yogurt or kefir, Steipa is made by the bacterial fermentation of milk, typically cow's milk, though other animal milks can also be used. The fermentation process involves lactic acid bacteria which convert lactose, the sugar in milk, into lactic acid. This process gives Steipa its characteristic tangy flavor and thick, semi-solid consistency.

The production of Steipa can be done at home or on an industrial scale. Traditionally, it was a way to preserve milk and create a nutritious food source. The specific starter cultures used and the fermentation conditions can vary, leading to slight differences in taste, texture, and aroma between different batches or regional variations. Steipa is often consumed on its own as a refreshing drink or food, and can also be used as an ingredient in other dishes, both sweet and savory. Its nutritional profile typically includes protein, calcium, and probiotics, contributing to its perceived health benefits. The exact origin and widespread use of the term "Steipa" can be difficult to pinpoint definitively, as it often exists within local dialects and traditions.