savada

Savada refers to a type of fermented dairy product, typically a yogurt or a cultured milk beverage. It is made by introducing specific bacterial cultures to milk, which then ferment the lactose (milk sugar) into lactic acid. This process not only gives savada its characteristic tangy flavor and thicker texture but also extends its shelf life. The specific cultures used can vary, influencing the final taste and aroma of the product.

Historically, fermented dairy products like savada have been consumed in many cultures for centuries, valued for their nutritional benefits and their ability to preserve milk. The production methods are often traditional, passed down through generations. Savada can be consumed on its own or used as an ingredient in various dishes, both sweet and savory. Its versatility makes it a staple in many cuisines. The nutritional profile of savada includes protein, calcium, and probiotics, which are beneficial bacteria that can support gut health. The exact nutritional content can vary depending on the type of milk used and the specific fermentation process.