serke
Serke is a traditional fermented dairy product that originated in Central Asia, particularly in the regions of Kyrgyzstan, Kazakhstan, and Tajikistan. It is made by fermenting milk with specific bacterial cultures, often using the milk of a specific breed of sheep or goat, such as the Akbash or Saiga. The fermentation process can take several days to several weeks, depending on the desired level of tanginess and acidity.
The primary bacteria involved in the fermentation of serke is Streptococcus thermophilus, which converts lactose into
Serke is typically consumed as a side dish, spread on bread, or used as an ingredient in
In addition to its culinary uses, serke has been traditionally used for its medicinal properties. It is
Despite its historical significance and cultural importance, serke is not widely known outside of Central Asia.