sikass
Sikass is a type of traditional fermented milk product originating from the Caucasus region, particularly popular in Armenia and surrounding areas. It is characterized by its tangy, sour flavor and thick, creamy consistency, often compared to yogurt but with a distinct microbial profile. The fermentation process typically involves a combination of lactic acid bacteria and yeasts, which contribute to its unique taste and texture.
The production of sikass usually begins with raw or pasteurized milk, often from cows, goats, or sheep,
Sikass is consumed fresh and is a staple in the diet of many in its region of