gelend
Gelend refers to a type of fermented dairy product, similar to yogurt or kefir, traditionally made in certain regions of Eastern Europe and Central Asia. The production of gelend involves the souring of milk, typically cow's milk, through the action of lactic acid bacteria. This fermentation process gives gelend its characteristic tangy flavor and thick, creamy texture.
The specific bacterial cultures used in gelend production can vary by region and tradition, leading to subtle
Historically, gelend has been a staple food, valued for its nutritional content and digestibility. It is a