Otsinge

Otsinge is a traditional Estonian fermented dairy product, similar to yogurt or kefir. It is made by fermenting milk, typically cow's milk, with a starter culture of lactic acid bacteria. The fermentation process causes the milk to thicken and develop a characteristic sour taste. Historically, otsinge was a common way to preserve milk and make it more digestible.

The production of otsinge usually involves warming the milk to a specific temperature, then adding the starter culture. This mixture is then left to ferment in a warm place for several hours or overnight. The resulting otsinge can be consumed on its own, often sweetened with honey or sugar, or used as an ingredient in various dishes, such as soups, sauces, and baked goods. It can also be further processed to create other dairy products.

While less common in modern commercial production, otsinge remains a part of Estonian culinary heritage. It is sometimes still made at home, particularly in rural areas. The specific taste and texture can vary depending on the type of starter culture used and the fermentation time. Its nutritional profile includes probiotics from the live bacteria, as well as calcium and protein from the milk.