Belsküls

Belsküls is a traditional Scandinavian fermented dairy product, similar to yogurt or skyr. Its name derives from Old Norse and refers to the sour or tangy taste characteristic of the product. Historically, belsküls was made by allowing milk, typically from cows or goats, to ferment naturally at room temperature. The process relied on the lactic acid bacteria naturally present in the milk to curdle it and develop its signature flavor.

The consistency of belsküls can vary, often being thicker than regular milk but less firm than cheese. It is typically consumed plain, though it can be sweetened with honey or served with berries and grains. Belsküls was a valuable source of protein and calcium for communities, particularly in regions where fresh milk was abundant but refrigeration was not readily available. While modern dairy production offers a wider variety of fermented milk products, belsküls retains a place in some traditional culinary practices and as a representation of historical food preservation techniques in Scandinavia. Its production is a testament to the resourcefulness of past generations in utilizing available resources for sustenance.