Tätäkauba

Tätäkauba is a type of traditional Estonian fermented dairy product. It is made by fermenting whole milk with a specific starter culture, often containing lactic acid bacteria. The process typically involves heating the milk, adding the starter, and allowing it to ferment at a controlled temperature for a period of time.

The resulting product has a thick, creamy consistency and a tangy, slightly sour flavor. Its texture can vary, but it is generally smooth and spreadable. Tätäkauba has been a part of Estonian cuisine for centuries, historically serving as a way to preserve milk and provide a nutritious food source. It is often consumed on its own, spread on bread, or used as an ingredient in various dishes, including desserts and savory sauces.

The production of tätäkauba is a traditional craft, and while it can be made at home, it is also available commercially in Estonia. The specific characteristics of tätäkauba can differ slightly depending on the region and the exact preparation methods used. It is valued for its probiotic content and its unique taste.