What is toat?

Toat, also known as dried buttermilk, is a traditional Anatolian food. It's made by fermenting buttermilk, then drying it in the sun or a low oven. This process concentrates the milk solids and lactic acid, resulting in a tangy, slightly salty flavor.

• Preparation: The process of making toat typically involves boiling buttermilk until it thickens, then spreading it thinly on a clean surface, such as a cloth or tray, to dry.
• Consumption: It can be consumed as a snack, similar to cheese curds. It can also be crumbled and used as an ingredient in dishes such as soups, salads, and pastries.
• Regional Variations: Toat production and consumption are particularly common in rural areas of Turkey and other regions where dairy farming is prevalent.
• Nutritional Value: Toat is a good source of protein and calcium, similar to other dairy products. The fermentation process may also provide some probiotics, which are beneficial for gut health.

Here are some of the important subjects as links:

• Buttermilk
• Fermentation
• Dairy%20Farming
• Calcium
• Probiotics