Ruschas

Ruschas, also known as Rusa or Ruscha, are a type of fermented dairy product originating from the Balkans, particularly popular in Bulgaria and North Macedonia. They are similar in texture and taste to yogurt but are often thicker and have a tangier, more complex flavor profile due to the specific cultures used in their fermentation. Traditionally, Ruschas are made from sheep's milk or a mixture of sheep's and cow's milk, though goat's milk versions also exist.

The production of Ruschas typically involves heating the milk and then inoculating it with a starter culture. The mixture is then left to ferment at a controlled temperature for several hours. The resulting product is a semi-solid, creamy substance. It can be consumed on its own, often as a breakfast item or a light meal, or used as an ingredient in various dishes.

In Bulgarian cuisine, Ruschas are frequently incorporated into savory dishes. A common preparation involves mixing it with cucumbers, garlic, dill, and sometimes walnuts to create a refreshing cold soup or dip, akin to Tzatziki but with a distinct Ruscha base. It can also be served alongside grilled meats or as a side dish. In North Macedonia, it is also a staple, often enjoyed with bread or used in pastry fillings. The nutritional profile of Ruschas is rich in protein and calcium, and it also contains beneficial probiotics, contributing to its reputation as a healthy food.