Pirloha

Pirloha is a type of traditional Lithuanian fermented dairy product. It is made from fermented curd and is similar to curd cheese or quark. The production of pirloha involves boiling milk, allowing it to cool, and then adding rennet to separate the curds from the whey. The curds are then salted and left to ferment, which gives pirloha its distinctive sour taste and crumbly texture.

Pirloha has been a staple food in Lithuanian cuisine for centuries. It is often served as a snack or used as an ingredient in various dishes. The traditional way of eating pirloha is with a spoon, but it can also be spread on bread or used as a topping for other foods. Pirloha is rich in nutrients, including protein, calcium, and vitamins.

The fermentation process involved in making pirloha gives it a number of health benefits. The lactic acid produced during fermentation acts as a natural preservative and increases the bioavailability of the nutrients. Additionally, the fermentation process breaks down some of the milk's lactose, making pirloha easier to digest for people with lactose intolerance.

Pirloha can be found in various parts of Lithuania, particularly in rural areas where it is often made at home. However, it has also gained popularity in urban areas and can now be found in many Lithuanian stores and markets.