Viili is a traditional fermented milk product that is often classified as a yogurt. It has a mild flavor, and it can have a thick viscose texture or a creamy consistency, more similar to standard, commercially made yogurt varieties. Viili is usually made with cow milk, and it is a type of mesophilic heirloom culture—it ferments at room temperature, and the starter can be used indefinitely.

If the starter is provided, the process of production involves mixing the starter with milk and then allowing the combination to ferment at room temperature. The traditional form of viili is thick and stringy. Although it is nowadays mostly associated with Finland, it most likely originated in Sweden, where it is known as filbunke. 

Tomme fraîche is a hard-pressed curd that is made with cow’s milk. It is made in the production of Laguiole, Cantal, and Salers cheese. The curd is unsalted and slightly fermented, and because it’s hard-pressed, it has a high level of dry matter.

It is produced in the natural region of L’Aubrac, which is located in the central-south of Massif Central and is comprised of three departments - Aveyron, Lozère, and part of Auvergne. There are many types of tomme fraîche, but the most noted is the tomme fraîche de l'Aubrac. 

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.

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.

Rahka is Finland’s equivalent of quark, a kind of fermented dairy product that’s been a staple of the Finnish people’s diet for years. Often compared to thick Greek yogurt, rahka is typically characterized by a tangy, sour-cream-like flavor, while its thick and slightly grainy consistency is usually likened to fresh ricotta.

Finnish quark often comes in two variations: maitorahka or milk rahka and Russian-type rahka. Typically referred to as regular Finnish quark, the first one is distinguished by a smooth, soft, and slightly watery texture, while the latter is usually dry and firm. 

Manteiga de garrafa, also known as "butter in a bottle," is a traditional clarified butter. Originating from the Northeast region of Brazil, it is made by simmering butter slowly to remove the milk solids and water. The result is a clear, golden liquid that has a rich, nutty flavor and a higher smoke point than regular butter.

Manteiga de garrafa is commonly used in Brazilian cuisine to cook and flavor a variety of dishes, adding a distinctive taste that is cherished in many traditional recipes.

Skyr is an Icelandic cultured dairy product made from cheese, characterized by its thick and creamy texture. Although it is so thick that it can almost be sliced, it contains 0% milk fat. It is said that skyr dates back to the 9th century, when Norwegian settlers first arrived in Iceland.

Today, it is sold in stores and comes in a variety of flavors such as blueberry or vanilla. Skyr is incredibly versatile and can be consumed on its own, made into a smoothie with added fresh fruit and ice, or act as a replacement for sour cream. Traditionally, it is served cold and topped with sugar or honey.