Krynka

Krynka is a type of fermented milk product, similar to yogurt or kefir, popular in Eastern European countries, particularly Belarus and parts of Russia. It is traditionally made by fermenting milk with a specific blend of lactic acid bacteria and sometimes yeast. The resulting product has a distinct tangy flavor and a somewhat thicker consistency than regular milk.

The production of krynka often involves heating milk, then cooling it to a specific temperature before introducing the starter culture. The milk is then left to ferment for several hours, during which time the bacteria convert lactose into lactic acid, contributing to its characteristic taste and texture. Some variations might also include the addition of cream to achieve a richer consistency.

Krynka is consumed in various ways. It can be drunk on its own, used as a base for cold soups, or served with fruits, berries, or honey. It is also sometimes used in baking or as an ingredient in marinades. Its nutritional profile includes protein, calcium, and probiotics, making it a valued part of traditional diets in its region of origin.