briture

Briture refers to a specific type of fermented milk product. It is traditionally made in certain regions and involves the natural lactic acid fermentation of milk, often cow's milk, though other animal milks can be used. The process typically involves allowing raw milk to ferment at ambient temperatures, leading to the development of a slightly sour taste and a thicker consistency than fresh milk. The microorganisms responsible for this fermentation are naturally present in the milk or introduced through a starter culture.

The exact characteristics of briture can vary depending on the geographical location, the type of milk used, and the specific fermentation conditions. It is often consumed as a standalone beverage or used as an ingredient in various culinary preparations. Historically, briture was a way to preserve milk and make it more digestible. While not as widely known or commercially produced as other fermented dairy products like yogurt or kefir, briture holds cultural significance in the areas where it is traditionally made. Its production is usually a small-scale, artisanal process.