Tsiprass

Tsiprass is a term that refers to a specific type of fermented dairy product, often found in the Caucasus region and parts of the Middle East. It is typically made from sheep's milk, though goat's milk or cow's milk can also be used. The fermentation process gives Tsiprass a distinctive tangy and sometimes slightly sour flavor, along with a thick, creamy texture.

The production of Tsiprass generally involves warming the milk, adding a starter culture (often from a previous batch of Tsiprass or a specific strain of bacteria), and allowing it to ferment at a controlled temperature for several hours or days. The resulting product can be consumed fresh, or it can be further processed. Some variations involve straining the fermented milk to create a firmer, cheese-like consistency, while others might involve salting or aging.

Tsiprass is a source of protein and calcium and has been a traditional foodstuff in its regions of origin for centuries. It can be eaten on its own, used as an ingredient in cooking, or mixed with other foods like herbs, honey, or fruits. Its exact preparation and consumption methods can vary significantly from one community to another, reflecting local culinary traditions. The name itself can also have regional variations in spelling and pronunciation.