Eitsels

Eitsels are a type of fermented dairy product originating from the Netherlands. They are traditionally made from cow's milk, although goat's milk or sheep's milk can also be used. The fermentation process gives eitsels a distinct tangy flavor and a thick, yogurt-like consistency. They are often consumed as a breakfast food or a snack, and can be eaten plain or with various toppings such as fruit, honey, or granola.

The production of eitsels involves heating milk and then introducing a starter culture, typically containing specific strains of lactic acid bacteria. These bacteria consume lactose, the sugar found in milk, and produce lactic acid. This acid causes the milk proteins to coagulate, resulting in the characteristic texture of eitsels. The fermentation time and temperature are carefully controlled to achieve the desired flavor profile and consistency.

Historically, eitsels were a common way for Dutch households to preserve milk, especially during warmer months when milk spoiled quickly. It was a way to utilize excess milk and create a nutritious food product that had a longer shelf life. While commercial production is now widespread, artisanal eitsels are still made by some small dairies and individuals. The term "eitsels" itself is thought to be derived from the Dutch word for "eggs," possibly due to its smooth, creamy texture.