Jíce
Jíce is a term that refers to a specific type of fermented dairy product. It is traditionally made by allowing milk to sour naturally, often through the action of lactic acid bacteria. The resulting product has a tangy flavor and a thicker consistency than fresh milk. The exact methods of preparation and the resulting characteristics can vary significantly depending on the region and cultural practices associated with its production.
The consumption of jíce is part of the culinary heritage in certain areas, where it has been