maasilda
Masiilida is a fermented dairy product with a history rooted in the nomadic cultures of the Caucasus region, particularly among the Circassian people. It is traditionally made from the milk of cows, goats, or sheep, and its production involves a unique fermentation process. The milk is typically heated and then inoculated with a starter culture, often containing specific strains of lactic acid bacteria and yeasts. The fermentation is allowed to proceed at a controlled temperature for an extended period, during which the milk thickens and develops a characteristic tangy and slightly alcoholic flavor.
The texture of masiilida can range from a thick, yogurt-like consistency to a more liquid and kefir-like