Best Eastern European Dairy Product Types
Tvorog is a traditional white fermented milk product in Eastern, Northern, and Central Europe. It's crafted by fermenting milk and then removing the whey, yielding a thick, creamy consistency similar to cottage cheese but with a notably tangier taste.
This dairy product is often classified based on its fat content into categories such as fat-free, low-fat, classic, and fatty. Moreover, the methods of producing tvorog are distinguished into simple, soft, and grained types, with grained tvorog typically being a low-fat variant known for its textured consistency.
Kefir is a tangy probiotic drink made with milk that is fermented with kefir grains—small clusters containing a mixture of bacteria and yeasts. It is a slightly effervescent beverage with a consistency of a thin yogurt and a mildly acidic flavor.
The preparation is simple and involves soaking the grains with milk and leaving the combination at room temperature. The bacteria ferment the lactose and turn it into lactic acid. The liquid is strained, the kefir grains are removed, and are then ready to be used in the next batch.
THE BEST Kefir Dairy Products
Matzoon or matsuni is a type of traditional Armenian and Georgian fermented dairy product that consists of milk and a starter culture or previously made matzoon. It is typically made with boiled cow’s milk combined with yogurt, and the mixture is then allowed to sit in a warm place until it becomes homogenous.
Sometimes the milk of goat, sheep, or buffalo is used instead of cow’s milk. Semi-firm and with a distinctive, tangy flavor, matzoon is featured in numerous traditional Armenian dishes and beverages, both sweet and savory, such as the refreshing beverages known as matsnabrdosh and tahn, various sauces for dishes made with local greens, and soups.
Kashk (known by various names in different countries) is a multi-ethnic delicacy made by drying and fermenting yogurt, which is then usually crushed and used in a variety of ways. It is characterized by its unique, deep flavor similar to the ones found in mature cheeses.
Kashk is often added to soups and stews in order to thicken them and enrich their flavors. It can also be consumed on its own or dissolved in water. Today, kashk is quite common in Iranian, Turkish, Balkan, and Caucasian cuisines.
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