Körémi

Körémi is a type of fermented milk product originating from Hungary. It is traditionally made from sheep's milk, though cow's milk can also be used. The fermentation process gives körémi a distinct tangy flavor and a thick, creamy consistency, often compared to yogurt or sour cream.

The preparation of körémi typically involves heating milk to a specific temperature and then introducing a starter culture, which can be a portion of a previous batch of körémi or a specialized bacterial culture. The milk is then allowed to ferment at a controlled temperature for several hours or overnight. During this time, bacteria convert lactose into lactic acid, which causes the milk to thicken and develop its characteristic sour taste.

Körémi is a versatile ingredient in Hungarian cuisine. It is frequently used as a topping for savory dishes, such as goulash, stews, and potato dishes. It can also be incorporated into sauces, dips, and marinades, adding a rich, creamy texture and a pleasant tartness. In some regions, körémi is consumed on its own as a refreshing snack or dessert, sometimes sweetened with honey or fruit. Its nutritional profile is similar to other fermented dairy products, offering protein and probiotics.