Laitanko

Laitanko is a term that refers to a type of fermented dairy product, often described as a cheese. It is traditionally made in certain regions of Eastern Europe and Central Asia. The production process typically involves curdling milk, often using a starter culture or rennet, and then draining the whey to form a solid mass. This mass is then often pressed and aged to develop its characteristic flavor and texture.

The exact composition and preparation of laitanko can vary significantly depending on local customs and ingredients. Some versions are mild and creamy, while others are more pungent and crumbly. It can be consumed fresh or used as an ingredient in various dishes, including baked goods and savory meals. Historical accounts suggest that dairy products like laitanko have been a part of the diet in these regions for centuries, playing an important role in sustenance and culinary traditions. The name itself is derived from local languages, reflecting its cultural significance.