Fitusýrna

Fitusýrna is a type of fermented milk product originating from the Balkan region, particularly popular in Albania and North Macedonia. It is characterized by its thick, creamy texture and a distinctly sour, tangy flavor. The production process typically involves the use of specific lactic acid bacteria cultures that ferment lactose in milk, converting it into lactic acid. This acidification is what gives fitusýrna its characteristic taste and also helps to preserve the product.

Traditionally, fitusýrna is made from sheep's milk or a mixture of sheep's and cow's milk, although cow's milk versions are also common. The milk is heated, inoculated with starter cultures, and then allowed to ferment at a controlled temperature. The resulting curd is often strained to achieve the desired consistency. It can range from a soft, spreadable cheese to a firmer, more solid form.

Fitusýrna is a versatile food. It can be consumed on its own, often as a breakfast item or a snack, and is frequently served with bread. It is also used as an ingredient in various traditional dishes, adding a rich, sour note to stews, pastries, and sauces. Its nutritional profile is notable for its protein and calcium content, common to fermented dairy products. The distinctiveness of its flavor and its cultural significance make it a valued part of Balkan cuisine.