Teekondide

Teekondide is a term that refers to a specific type of traditional Estonian dairy product, a fermented milk beverage. It is made by fermenting milk, often cow's milk, using a starter culture. The fermentation process typically results in a slightly sour and tangy flavor, with a consistency similar to yogurt or kefir.

The exact preparation methods for teekondide can vary regionally and from household to household. Historically, it was a common way to preserve milk and provide a nutritious drink. The starter culture, often referred to as "piimhappebakterid" (lactic acid bacteria), is crucial to the production process. These bacteria consume lactose, the sugar in milk, and produce lactic acid, which lowers the pH and contributes to the characteristic taste and texture.

Teekondide has been an integral part of Estonian cuisine for centuries. It was not only consumed as a beverage but also used as an ingredient in various dishes, contributing to both flavor and texture. While modern dairy products like yogurt and kefir are widely available, traditional teekondide continues to hold a place in Estonian culinary heritage, with some communities and individuals preserving its production methods. The term itself evokes a sense of tradition and home-made goodness within Estonian culture.