kohla

Kohla refers to a variety of fermented dairy products, most commonly associated with the Himalayan regions of Nepal, Tibet, and parts of India. It is typically made from yak or cow milk. The process involves curdling milk using natural starter cultures, often from previous batches of kohla or specific plant extracts, followed by a period of fermentation and aging. This aging process can vary significantly, from a few days to several months, influencing the final texture and flavor of the kohla.

The appearance of kohla can range from a soft, spreadable cheese to a hard, crumbly variety. Its taste is often described as tangy, pungent, and slightly salty, with the intensity of these flavors depending on the length of fermentation and the type of milk used. Kohla is a significant source of protein and calcium in the diets of people living in these regions, where other food sources might be scarce. It is consumed in various ways, either eaten on its own, incorporated into cooked dishes, or used as a condiment. The production of kohla is often a traditional, household-level activity, passed down through generations.