Revived Kyrgyz Cheese
In Kyrgyzstan, teacher Suleiman Kayipov has restored the ancient recipe for making traditional Kyrgyz cheese. “Despite the fact that in ancient times this product was part of the diet of the Kyrgyz, today the methods of its preparation have been completely forgotten in Kyrgyzstan. However, the recipe for this cheese product was restored by Kyrgyzstan citizen S. Kayipov.”
S. Kayipov named the cheese made according to the restored recipes “Bekzhan.”
“Bekzhan” is a natural cheese product created based on the centuries-old experience of the Kyrgyz people in using milk from cows, sheep, goats, and yaks. Its uniqueness lies in the waste-free use of milk derivatives, as the raw material for its preparation is the whey obtained during the preparation of curd mass. To make the cheese, the whey is cooked in a special way in three stages. The consistency of the product resembles that of processed cheese, while its taste is akin to sweet fudge.”
Teacher S. Kayipov did not conduct targeted research; he discovered the ancient method of cheese making completely by chance during a business trip to Turkey.
“In Turkey, S. Kayipov met with the Kyrgyz diaspora, who preserved the ancient recipe for making cheese mass, intended to support the body in the challenging climatic conditions of the highlands.”
