svirtin

Svirtin is a type of Lithuanian fermented dairy product. It is traditionally made from cow's milk or sheep's milk, and its production involves a specific fermentation process. The starter culture typically includes lactic acid bacteria, which contribute to the characteristic tangy flavor and thick texture of svirtin. The milk is heated, then cooled to a specific temperature before the starter culture is added. It is then allowed to ferment for several hours or even days, depending on the desired outcome.

The final product is usually a thick, creamy substance that can be consumed on its own or used as an ingredient in various dishes. Svirtin is known for its probiotic properties, as the fermentation process enriches it with beneficial bacteria. Its taste is often described as sour or tangy, with a mild, pleasant aroma. Historically, svirtin was a staple food in rural Lithuanian households, valued for its nutritional content and its ability to be preserved for extended periods. Today, it remains a popular traditional food in Lithuania and is sometimes found in specialty food stores or made at home by those who follow traditional recipes.