náplou

Náplou is a Czech word that can refer to several related concepts, primarily concerning a type of fermented dairy product and the processes associated with its creation. In its most common usage, náplou denotes a thick, creamy substance often made from soured milk or cream. It is a traditional food item in Czech cuisine, though its specific preparation and characteristics can vary by region and household.

The production of náplou typically involves allowing milk or cream to sour naturally or by adding a starter culture. This process results in a curdled texture and a tangy flavor. Historically, it was a way to preserve dairy products and utilize milk that was beginning to turn. The resulting náplou can be consumed on its own, often seasoned with salt or sugar, or used as an ingredient in other dishes.

Náplou can also be used in a broader sense to describe any thick, paste-like filling or stuffing, particularly in the context of baked goods or savory dishes. For example, it might refer to a sweet filling for pastries or a savory mixture for dumplings or stuffed meats. The term emphasizes the consistency and the role of the substance as a filling or central component. The etymology of the word is linked to the verb "naplnit," meaning "to fill."