Baku Kitchen! An independent reference of traditional food

Prostokvasha

Milk left to sour naturally into a thick clabber, eaten with sugar or bread.

Russia Fermented & pickled Vegetarian

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
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A full recipe for this dish has not been written yet.

History

The simplest Russian dairy ferment, made in every peasant household before industrial kefir arrived.

Frequently asked questions

What is Prostokvasha?

Prostokvasha is a fermented & pickled from Russia: milk left to sour naturally into a thick clabber, eaten with sugar or bread. The simplest Russian dairy ferment, made in every peasant household before industrial kefir arrived.

Made with

milkyoghurt

Cooked

fermented

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

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