Võrels

Võrels is a traditional Estonian fermented dairy product, similar to sour cream or yogurt, but with a distinct tang and often a slightly thicker consistency. It is made from milk that is allowed to ferment naturally, typically at room temperature, or by adding a starter culture. The process involves allowing the milk to sour over a period of several days, during which specific lactic acid bacteria convert lactose into lactic acid, giving Võrels its characteristic sour flavor and preservative qualities.

Historically, Võrels was a common household staple in Estonia, especially in rural areas, as it was a way to preserve milk and create a nutritious food source. It could be made from cow's milk, and sometimes sheep's or goat's milk. The final product's texture can vary from smooth and creamy to somewhat lumpy, depending on the fermentation time and the milk used.

Võrels is versatile in Estonian cuisine. It is often consumed on its own, served with bread, or used as a base for sauces and dips. It can also be incorporated into various dishes, adding a rich, sour flavor. While less common in modern, commercially produced dairy sections, it remains a part of traditional Estonian culinary heritage and is still made by some individuals and in artisanal food production. Its preparation is a testament to traditional food preservation methods.