kosans
Kosans are a type of fermented dairy product, similar in texture and taste to yogurt. They are traditionally made from the milk of domesticated animals, most commonly cows or goats, though other animal milks can also be used. The fermentation process involves the introduction of specific lactic acid bacteria cultures into the milk, which convert lactose into lactic acid. This process not only preserves the milk but also imparts a characteristic tangy flavor and thickened consistency.
The production of kosans typically involves heating the milk to a certain temperature, cooling it, and then
Kosans are valued for their nutritional content, being a good source of protein, calcium, and various B