Võtjats

Võtjats is a term used in Estonia to refer to a specific type of fermented dairy product. It is traditionally made from mare's milk and is known for its slightly sour taste and effervescent quality. The fermentation process is typically initiated by naturally occurring lactic acid bacteria present in the milk, and sometimes starter cultures are added to ensure a consistent result.

The production of Võtjats often involves several stages. Initially, mare's milk is collected and allowed to ferment. This process can take several days, during which the milk's sugar is converted into lactic acid. The resulting liquid is then often strained to remove any solids. The final product is usually consumed fresh.

Võtjats has a historical significance in Estonian rural culture, where it was a way to preserve mare's milk and utilize its nutritional properties. It is distinct from other fermented dairy products like yogurt or kefir, primarily due to the specific milk source and the traditional fermentation methods employed. While not as widely produced or consumed as it once was, Võtjats remains a part of Estonian culinary heritage, with some individuals and small producers continuing to make it. Its taste and texture are often described as unique and acquired.