Tejföllel

Tejföllel is a Hungarian term that refers to a sour cream-like dairy product. It is a staple ingredient in Hungarian cuisine, often used as a topping, a base for sauces, or as an ingredient in baked goods. Tejföllel is made from cultured cream, which gives it its characteristic tangy flavor and thick consistency. The culturing process involves introducing specific bacteria to the cream, which ferment the lactose into lactic acid. This fermentation not only adds flavor but also contributes to its preservation.

The texture of tejföllel is typically thicker than that of standard sour cream found in many other countries, though it can vary depending on the fat content and the specific production method. It is commonly used in traditional Hungarian dishes such as goulash, where it is swirled in at the end of cooking or served alongside. It is also a key component in many dips, spreads, and desserts. In some regions, it might be made with higher fat content, leading to a richer taste and creamier texture. The versatility of tejföllel makes it an indispensable element in Hungarian cooking, contributing to the depth and characteristic taste of many beloved dishes.