Turuliinis

Turuliinis is a variety of fermented milk product originating from the Baltic region, particularly in the countries of Lithuania and Latvia. It is also known as buttermilk or kefir-like fermented milk in some parts of the region.

Turuliinis is made by adding a specific type of bacterial culture to milk, typically cow's milk or a combination of cow and goat's milk. The bacteria used in the fermentation process are similar to those found in kefir and buttermilk, which helps to break down the lactose in the milk and create lactic acid.

The resulting product has a thick and creamy texture, with a slightly sour taste. It is often consumed as a beverage or used as an ingredient in traditional recipes, such as soups, stews, and desserts. Turuliinis is also believed to have various health benefits, including improving digestion and boosting the immune system.

In traditional Lithuanian and Latvian cuisine, turuliinis is often served chilled, making it a popular drink during the summer months. It is also used as a base for various beverages, such as flavorings and tonics.

Turuliinis is a popular ingredient in traditional recipes and is often served at social gatherings and special occasions. Its unique flavor and texture have made it a staple in the cuisine of the Baltic region. Despite its regional popularity, turuliinis remains relatively unknown outside of the Baltic countries, where it has been enjoyed for centuries.