lotetsah
Lotetsah is a term that refers to a specific type of fermented dairy product. It is traditionally made from the milk of yaks or goats, common in mountainous regions of Central Asia. The fermentation process typically involves allowing the milk to stand at room temperature for a period, during which natural lactic acid bacteria convert lactose into lactic acid, thickening the milk and imparting a tangy flavor.
The exact methods for producing lotetsah can vary from region to region, and even from household to
Historically, lotetsah has been an important source of nutrition for communities in areas where other food