kopayishi

Kopayishi is a traditional fermented dairy product originating from the mountainous regions of Central Asia, particularly popular among communities in Kyrgyzstan and Tajikistan. It is typically made from mare's milk, though sheep's or cow's milk can also be used. The fermentation process is often initiated by adding a starter culture from a previous batch of kopayishi, a method that has been passed down through generations.

The production involves allowing the milk to ferment at room temperature for several days, during which time it develops a distinct sour taste and a thick, yogurt-like consistency. Some variations may involve adding natural sweeteners like honey or fruits after fermentation. Kopayishi is valued for its nutritional content, often considered a source of probiotics and easily digestible proteins.

Historically, kopayishi has played a significant role in the diet of nomadic and semi-nomadic populations in the region, providing a readily available and preserved source of sustenance. It is consumed directly, often as a breakfast food or a refreshing drink, and can also be used as an ingredient in other dishes. The specific taste and texture can vary depending on the type of milk used, the duration of fermentation, and local preparation methods.