Võorsil

Võorsil is a traditional Estonian dish, primarily a type of soured milk product. It is made by fermenting cow's milk, often with the addition of starter cultures. The process results in a thick, tangy liquid with a consistency similar to yogurt or kefir. Võorsil is valued for its refreshing taste and is commonly consumed as a drink, especially during warmer months. It can be enjoyed on its own or served with meals. Historically, it was a staple food in Estonian households, providing a source of nutrition and aiding digestion.

The preparation of võorsil involves allowing fresh milk to stand at room temperature or a slightly warmer temperature for a period of time, enabling natural lactic acid fermentation to occur. In some variations, a small amount of previously made võorsil or a specific bacterial culture might be added to accelerate the process and ensure a consistent flavor profile. The final product's texture and sourness can vary depending on the duration of fermentation and the specific milk used. While not as widely produced commercially as some other dairy products, võorsil remains a part of Estonian culinary heritage and is still made in homes and by some artisanal producers.