When Kamilya Abilova was a graduate student at Columbia University in New York City she used to use walks to and from campus to ponder life and solve the problems flying through her mind.
One such walk led her to what would become Misha, a company selling a cultured dairy product that’s a staple in Eastern Europe and Central Asia, but that was missing from the U.S. market.
The product is called quark in Germany, topfen in Austria and variations of tvarog in Russia, Central Asia and Eastern Europe. “It’s something between yogurt and cottage cheese,” Abilova said. “It doesn't have the sourness of yogurt, but it doesn't have the saltiness of cottage cheese.”
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