Miery

Miery refers to a traditional Slavic fermented dairy product, similar to yogurt or kefir. It is made by inoculating milk with a starter culture, which then ferments the lactose into lactic acid. This process gives miery its characteristic tangy flavor and thick, creamy texture. Historically, miery was a staple food in many Eastern European countries, valued for its nutritional content and its ability to be stored for extended periods without refrigeration.

The production of miery typically involves warming milk, adding a starter culture (which can be a portion of previous miery or a specific bacterial strain), and allowing it to ferment at a consistent temperature. The fermentation time can vary depending on the desired acidity and thickness. Once fermented, miery can be consumed fresh or further processed. It is often eaten on its own, used as a base for sauces and dips, or incorporated into baked goods.

Nutritionally, miery is a good source of protein, calcium, and probiotics, which are beneficial for gut health. The specific composition and taste of miery can differ based on the type of milk used (cow, goat, or sheep) and the specific starter cultures employed. While less common in mainstream Western diets, miery remains a significant part of the culinary heritage in many Slavic regions.