Prostokvasha

A fermented milk product that was popular in the USSR, made by lactic fermentation of milk, often using naturally occurring or added starter cultures. It resembles yogurt and other soured milks, with a clean acidic flavor and a smooth or lightly gelled texture depending on the milk and culture used. Like other fermented milks, its acidity inhibits pathogens and extends keeping quality under refrigeration, while fermentation improves digestibility for some lactose-sensitive consumers. Traditional production relied on back-slopping with previous batches, whereas modern manufacture uses defined cultures, controlled fermentation temperatures, and hygienic filling for consistent, safe products.