çarje

Çarje is a term that refers to a specific type of fermented dairy product. It is traditionally made from the milk of domesticated animals, such as cows or goats, and undergoes a lactic acid fermentation process. This process, driven by bacteria, transforms lactose into lactic acid, giving çarje its characteristic tangy flavor and slightly thickened texture. The specific bacterial cultures used and the fermentation conditions can vary, leading to regional differences in çarje. It is often consumed on its own as a refreshing beverage or used as an ingredient in various culinary preparations. Historically, çarje has been a staple food in certain cultures, valued for its nutritional content and digestibility. The production methods are often passed down through generations, preserving traditional techniques.