Valgis

Valgis refers to a variety of fermented dairy products, primarily originating from Eastern European and Central Asian cultures. It encompasses a broad category of soured milk drinks and cheeses. The fermentation process is typically initiated by lactic acid bacteria, which convert lactose into lactic acid, giving valgis its characteristic tangy flavor and often thicker consistency.

The specific type of valgis can vary greatly depending on the region, the type of milk used (cow, sheep, goat, or a combination), and the specific bacterial cultures employed. Common examples include kefir, a bubbly, slightly alcoholic fermented milk drink, and ryazhenka, a baked fermented milk with a creamy texture and caramel-like notes. Cheeses made from fermented milk are also sometimes categorized under the broader term valgis, often featuring a crumbly texture and sharp taste.

Historically, valgis played a crucial role in food preservation, extending the shelf life of milk before refrigeration was common. It also offered nutritional benefits, with the fermentation process potentially increasing the bioavailability of certain nutrients and introducing beneficial probiotics. Today, valgis continues to be a popular foodstuff in many parts of the world, appreciated for its unique flavors, nutritional value, and cultural significance.