toroshen

Toroshen is a type of fermented dairy product originating from the Caucasus region, particularly popular in Armenia. It is similar in texture and taste to yogurt or kefir, but with a distinct tangy and slightly sour profile. The fermentation process typically involves the use of specific bacterial cultures, often including Lactobacillus species.

Traditionally, toroshen is made from cow's milk, though variations using sheep or goat milk also exist. The milk is heated and then inoculated with a starter culture. It is then allowed to ferment at a controlled temperature for several hours, during which time the bacteria convert lactose into lactic acid, thickening the milk and developing its characteristic flavor.

Toroshen is consumed in various ways. It can be eaten plain, often as a breakfast item or a refreshing snack. It is also frequently used as an ingredient in other dishes, such as soups and sauces, where its creamy texture and sour notes can add depth. In some regions, it is diluted with water to create a drinkable beverage. The nutritional profile of toroshen is similar to other fermented dairy products, providing protein, calcium, and beneficial probiotics.