Fermented milks, dried yogurt and qvevri wine from Kazakhstan, Central Asia, Georgia, Armenia and Azerbaijan.
Matsun is Armenia's ancient cultured milk — fermented at room temperature using heirloom starter cultures. Lighter than Greek yogurt, tangier than commercial yogurt, and rich in 25 distinct…
Dovga is an Azerbaijani soup of sour yogurt cooked with rice, often chickpeas, and plenty of fresh herbs such as dill, coriander, mint and spinach, served hot or…
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Qvevri wine is made in Georgia's large, egg-shaped clay jars: pressed grapes go in with their skins, stalks and pips, and the sealed, buried qvevri ferments the wine…
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Qurut (kurut) is Central Asian and Afghan dried yogurt: sour yogurt strained thick, salted, shaped into small balls and dried hard. It's eaten as a salty snack or…
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Matsoni (Georgian) and matsun (Armenian) are the same fermented milk of the South Caucasus. Traditional matsoni is dominated by the yogurt bacteria S. thermophilus and L. bulgaricus, so…
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Shubat is Kazakhstan's fermented camel milk: thin, tangy and lightly fizzy, fermented by lactic acid bacteria and yeasts. Its vitamin C and protein vary widely (28–417 mg vitamin…
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