sõiest

Sõiest is a traditional Estonian fermented dairy product, similar to sour cream or yogurt. It is made by allowing fresh milk, typically from cows, to ferment naturally or with the addition of a starter culture. The fermentation process is driven by lactic acid bacteria, which convert lactose into lactic acid, resulting in a thicker consistency and a characteristic tangy flavor.

Historically, sõiest was a staple in Estonian cuisine, particularly in rural areas where fresh milk was readily available. It was consumed on its own, used as a base for sauces and soups, or as a topping for various dishes. Its versatility and nutritional value made it an important part of the traditional Estonian diet.

The production of sõiest generally involves warming fresh milk to a specific temperature, then allowing it to cool and ferment for several hours or overnight. The temperature and duration of fermentation can influence the final texture and taste. Some variations of sõiest might also incorporate cream for a richer product.

While modern dairy products like yogurt and sour cream are now widely available, sõiest continues to be produced and enjoyed by some, especially those who appreciate traditional foods and flavors. It is often found in local markets or homemade by individuals seeking to preserve culinary heritage. The taste is typically described as slightly sour, creamy, and refreshing.