krúkov

The term "krúkov" refers to a specific type of fermented dairy product originating from the Balkan region, particularly prevalent in parts of Bulgaria and Serbia. It is traditionally made from sheep's milk, though cow's milk can also be used, and is characterized by its distinct tangy flavor and often a somewhat firm, crumbly texture. The fermentation process is initiated by lactic acid bacteria, similar to yogurt production, but the conditions and starter cultures can lead to unique flavor profiles.

The preparation of krúkov typically involves warming the milk, adding a starter culture (often reserved from a previous batch or a specific bacterial strain), and allowing it to ferment at a controlled temperature for an extended period. The resulting curd is then drained to varying degrees, influencing the final consistency. Some varieties are eaten fresh, while others undergo further aging, which can deepen their flavor and alter their texture further. Krúkov is often consumed on its own as a snack or breakfast item, or it can be incorporated into various savory dishes and pastries. Its nutritional value is similar to other fermented dairy products, providing protein and calcium.