trago

Trago is a term that originates from the Portuguese language, used to describe a beverage made from fermented milk, known as kinin, which has been flavored with coconut milk and spices. The drink is also occasionally sweetened with sugar.

The trago is similar to a global phenomenon. In many places, especially the Middle East and Indonesia, geographic and cultural contexts influence beverages people make and consume. For instance, beverages made from other fermented milks, such as kefir or ayran, also exist in different cultural and culinary contexts. These variations in beverages highlight the diverse origins and preparation methods of dairy-based drinks across the world.

Traditionally, the preparation of trago involves the use of coarse bread, such as casabe, soaked in coconut oil and pureed, after which it's left to ferment. Sometimes, flour is used instead of casabe. In some cases, trago is made with coffee or without the addition of any other ingredients. Resultant trago cultures exhibit the presence of bacteria, making the taste of this beverage more sour than its name suggests.

In research about historical foodways, trago has often appeared in different settings, particularly in Brazil and regions with cultural ties to it. These lookbacks often address ethanol consumption, showing the tempranillo's irreversible social, cultural, and economic diversification in its hematic tropology.