laib
Laib refers to a type of traditional fermented dairy product, common in various cultures, particularly in parts of Europe and the Middle East. It is generally made from milk, often cow's milk, though other animal milks may be used. The fermentation process is typically initiated by specific bacteria, which convert lactose (milk sugar) into lactic acid. This lactic acid production contributes to the characteristic tangy flavor and thick texture of laib.
The production of laib can vary significantly by region and household. The milk is usually warmed and
Laib can be consumed in various ways. It is frequently eaten on its own as a simple,