Jalustoille

Jalustoille is a Latvian term referring to a type of fermented dairy product. It is traditionally made from milk and is known for its tangy flavor and thick, yogurt-like consistency. The fermentation process is typically carried out using natural lactic acid bacteria present in the milk or by introducing a starter culture.

The preparation of jalustoille involves heating milk to a specific temperature, then allowing it to cool before the starter culture is added. The mixture is then incubated for several hours until it thickens and develops its characteristic sour taste. The exact method of preparation can vary among households and regions within Latvia.

Jalustoille is a versatile food that can be consumed on its own or used as an ingredient in various dishes. It is often eaten as a breakfast item, a snack, or as a side dish with savory meals. It can also be incorporated into desserts, sauces, and marinades, adding a distinctive sour note. This dairy product is considered a good source of protein and calcium. Its cultural significance in Latvia is notable, representing a traditional food item enjoyed for generations.