keevitusmeetodeid

Keevitusemeetodid refers to the Estonian method of wilting milk, which is an old technique used to preserve milk for extended periods. This traditional method dates back to the Middle Ages and is still used today in some parts of Estonia.

According to the method, raw milk is placed in a container and allowed to sit at room temperature for several hours. During this time, the natural bacterial flora in the milk ferments the lactose, resulting in a change in taste and texture. The milk is then left to sit for another 24-48 hours before being placed in a cold storage area.

The keevitusmeetodid method produces a type of saus, called keevis, which is made from the fermented milk. The fermented milk has a distinctive tangy taste and a thick, creamy texture. The keevis is often served as a side dish or used as an ingredient in other recipes.

Some proponents of the keevitusmeetodid method claim that the natural fermentation process preserves the milk by creating an environment that inhibits the growth of pathogens. However, others have raised concerns about the potential for bacterial contamination and the risk of foodborne illness.

Research on the keevitusmeetodid method is limited, and more studies are needed to fully understand its effects on milk safety and preservation. However, the method remains a vital part of Estonian cultural heritage and continues to be practiced in some communities.