Mæliefni

Mæliefni is a term of Icelandic origin that translates to "dairy product" in English. It encompasses a wide range of foodstuffs derived from the milk of mammals, most commonly cows, goats, and sheep. The production of mæliefni involves various processes, including pasteurization, fermentation, and churning, which alter the milk's composition and texture.

Key categories of mæliefni include liquid milk, which can be consumed directly or used as an ingredient; fermented milk products like skyr, yogurt, and sour cream, which are known for their tangy flavor and often probiotic properties; and butter and cheese, which are produced by separating milk fat from the liquid and then processing it further. Whey, a byproduct of cheesemaking, is also considered a mæliefni and has various culinary and industrial uses.

Historically, mæliefni has been a vital part of human diets for millennia, providing essential nutrients such as protein, calcium, and vitamins. In Iceland, dairy farming and the production of mæliefni have played a significant role in the country's agricultural heritage and economy. Traditional Icelandic mæliefni often features unique characteristics due to local breeds of livestock and traditional processing methods. The versatility of mæliefni allows it to be incorporated into a vast array of dishes, from simple beverages to complex culinary creations.