rätttiä

Rätttiä is a traditional Finnish dairy product, a type of soured milk cheese. It is made by curdling milk, often with the addition of rennet or by naturally allowing it to sour. The whey is then separated, leaving behind a soft, crumbly cheese. Rätttiä is characterized by its tangy flavor and somewhat dry, firm texture. Historically, it was a staple in Finnish diets, particularly in rural areas, as it was a way to preserve milk and create a nutritious food source.

The preparation of rätttiä typically involves heating milk to a specific temperature before adding a starter culture or rennet. This causes the milk proteins to coagulate, forming curds. These curds are then gently stirred and heated further to expel more whey. The curd mass is then strained, often through cheesecloth, to remove the remaining liquid. The resulting cheese can be eaten fresh, seasoned with salt, or sometimes mixed with herbs or spices.

Rätttiä can be enjoyed in various ways. It is commonly eaten on its own, spread on rye bread, or used as an ingredient in other dishes. It can be incorporated into pastries, savory pies, or served as a side dish. Its tartness can complement both sweet and savory flavors. While less common in mainstream Finnish cuisine today, it remains a cherished part of culinary heritage and is still made by some home cooks and artisanal producers. The exact recipes and methods for making rätttiä can vary slightly from region to region within Finland.