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 used for generations as a food source and a way to preserve milk. It can be consumed on its own, used as an ingredient in other dishes, or mixed with other foods like grains or fruits. The nutritional profile of jíce is similar to that of milk, providing protein and calcium, with the added benefit of probiotics from the fermentation process. While the term itself may not be widely known globally, the practice of fermenting milk into similar products is common across many cultures worldwide, each with its own name and specific preparation.