Sikhe

Sikhe is a traditional fermented dairy product of the Himalayan region, a cultured milk made by natural lactic fermentation. Like other artisanal fermented milks, fermentation gives it a tangy flavour and improved keeping quality, and such products are typically made and consumed fresh. They reflect local dairying traditions and the preservation wisdom of mountain communities, where fermented milks are everyday staples. Fermentation by lactic acid bacteria preserves the milk and develops flavour, a principle shared by cultured milks worldwide. Like other traditional cultured milks, it reflects local dairying traditions.