iskiva

Iskiva is a term that refers to a specific type of fermented dairy product, traditionally made in certain regions of Eastern Europe. The production of iskiva involves the souring of milk, typically cow's milk, through the action of lactic acid bacteria. This process results in a thick, yogurt-like consistency and a characteristic tangy flavor.

Historically, iskiva was a common staple in rural households, often made at home. The starter culture, a portion of a previous batch of iskiva, was used to inoculate fresh milk. The milk would then be left to ferment at room temperature for a period ranging from several hours to overnight, depending on the desired level of sourness and thickness.

While similar to yogurt, iskiva can differ in its bacterial cultures and the specific fermentation process. It is often consumed on its own, as a base for sauces and dips, or incorporated into various dishes. Its nutritional profile is similar to other fermented dairy products, providing protein, calcium, and probiotics. The exact cultural significance and variations of iskiva can be found in regional culinary traditions.