Jitikë

Jitikë is a term that refers to a specific type of fermented dairy product originating from the mountainous regions of Albania and Kosovo. It is a thick, creamy yogurt-like substance, often with a slightly tangy and sour flavor profile. The production of jitikë typically involves the natural fermentation of fresh milk, often from sheep or goats, using traditional methods passed down through generations.

The milk is usually heated and then cooled to a specific temperature before a starter culture, often from a previous batch of jitikë or a natural source of beneficial bacteria, is introduced. The mixture is then left to ferment in a warm environment for a period of time, allowing the bacteria to convert lactose into lactic acid, which thickens the milk and gives it its characteristic sour taste. The consistency can vary, but it is generally much thicker than standard yogurt, sometimes resembling a soft cheese.

Jitikë is a staple in the traditional cuisine of the regions where it is produced, often consumed on its own, as a side dish, or incorporated into various recipes. It can be eaten with bread, honey, or as an accompaniment to savory dishes. Its nutritional value is high, providing protein, calcium, and probiotics. The specific methods of preparation and the flavor can differ slightly from village to village, reflecting local traditions and the type of milk used.