kehbitää

Kehbitää is a traditional fermented dairy product originating from the pastoral communities of the Central Asian steppes. It is typically made from mare's milk, although variations using camel or cow milk are also known. The fermentation process is initiated by naturally occurring lactic acid bacteria present in the milk, often enhanced by the use of a starter culture from a previous batch.

The production of kehbitää involves allowing the mare's milk to ferment at room temperature for several days. During this period, the lactose in the milk is converted into lactic acid, resulting in a slightly sour and effervescent beverage. The texture is usually thin and somewhat watery, with a distinct tangy flavor. It can be consumed fresh or aged for a more pronounced taste.

Kehbitää has been a staple food source for nomadic peoples for centuries, providing essential nutrients and hydration in harsh environments. Its nutritional profile includes proteins, vitamins, and minerals, with the fermentation process also potentially increasing the bioavailability of certain nutrients. It is often consumed as a refreshing drink, especially during warmer months, and can also be used as an ingredient in other dishes. While less common in urban settings, it remains an important part of the cultural heritage and traditional diet in many rural and nomadic regions of Central Asia.