Helikäpp

Helikäpp is a traditional Estonian fermented milk drink. It is made from cow's milk and is similar in consistency to yogurt or kefir. The fermentation process typically involves a starter culture of lactic acid bacteria.

The production of helikäpp often begins with heating the milk, after which the starter culture is added. The mixture is then allowed to ferment at a controlled temperature for several hours or overnight. During fermentation, the bacteria consume lactose (milk sugar) and produce lactic acid, which gives helikäpp its characteristic tangy flavor and thick texture.

Helikäpp is consumed as a beverage and is also used as an ingredient in various Estonian dishes. It can be enjoyed on its own or mixed with other ingredients like fruits, honey, or herbs. In traditional Estonian cuisine, it is sometimes used in baking or as a base for cold soups.

The nutritional profile of helikäpp includes protein, calcium, and probiotics, which are beneficial bacteria that can contribute to gut health. Its popularity stems from its refreshing taste, nutritional value, and its long history as a staple in Estonian dairy culture. Variations in the starter culture and fermentation process can lead to slight differences in the final product's taste and aroma.