myksem
Myksem is a term that refers to a specific type of fermented dairy product. It is traditionally made from the milk of domesticated animals, such as cows or goats, and undergoes a lactic acid fermentation process. This process involves the action of bacteria, often from the Lactobacillus genus, which convert lactose, the sugar present in milk, into lactic acid. The production of lactic acid lowers the pH of the milk, causing it to thicken and develop a characteristic tangy or sour flavor.
The exact preparation methods and ingredients can vary significantly depending on the region or cultural practices