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
The production of sõiest generally involves warming fresh milk to a specific temperature, then allowing it
While modern dairy products like yogurt and sour cream are now widely available, sõiest continues to be