buzmasliklari
Buzmasliklari is a term used in some Turkic languages to refer to various types of traditional fermented dairy products. These products are typically made from milk, often from sheep or cows, and undergo a fermentation process that gives them a characteristic tangy flavor and preserved quality. The specific methods and ingredients can vary significantly depending on the region and cultural traditions.
Commonly, buzmasliklari involves the use of natural lactic acid bacteria to convert lactose into lactic acid.
The preparation of buzmasliklari is often a household tradition passed down through generations. It can be