Endzias

Endzias is a term that refers to a specific type of fermented dairy product originating from the mountainous regions of Eastern Europe. While the exact origins and precise recipe can vary significantly from village to village, the core process involves the slow fermentation of milk, often from goats or sheep, under controlled temperature conditions. This fermentation is typically achieved using a starter culture of lactic acid bacteria, which convert lactose into lactic acid. This lactic acid production is responsible for the characteristic tangy flavor and slightly thickened texture of endzias.

The production of endzias is a traditional practice, passed down through generations. It is often made in small batches for household consumption or local markets. The aging process can range from a few days to several weeks, during which the flavor profile develops further, becoming more complex and pronounced. Endzias can be consumed in various ways, either on its own, as an accompaniment to savory dishes, or as an ingredient in traditional recipes. Its nutritional profile is rich in probiotics, calcium, and protein, making it a valuable part of the traditional diet in its regions of origin.