Arenguprosesse

Arenguprosesse, also known as the Arengu process, is a traditional method of making fermented dairy products, particularly yogurt, in the Faroe Islands. The process involves the use of a specific strain of bacteria, Lactobacillus helveticus, which is naturally present in the Faroese environment. This bacterium is responsible for the characteristic tangy flavor and thick consistency of Faroese yogurt.

The arenguprosesse begins with the collection of raw milk, typically from sheep or cows, which is then heated to a specific temperature to kill any unwanted bacteria. The milk is then cooled and inoculated with a starter culture containing the Lactobacillus helveticus bacteria. This starter culture is often made from a previous batch of yogurt or a specialized culture medium.

The milk is then incubated at a controlled temperature, usually around 40°C (104°F), for several hours. During this time, the bacteria ferment the lactose in the milk, producing lactic acid, which gives the yogurt its tangy flavor. The fermentation process also causes the milk proteins to coagulate, resulting in the thick, creamy texture of yogurt.

Once the desired level of fermentation is reached, the yogurt is cooled and strained to remove any remaining whey. It is then ready to be consumed or stored for later use. The arenguprosesse is a time-honored method of food preservation and has been an essential part of Faroese cuisine for centuries.