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
Historically, kopayishi has played a significant role in the diet of nomadic and semi-nomadic populations in