tollakból

Tollakból is a type of fermented dairy product traditionally made in Iceland. It is similar in texture and taste to skyr but is typically made with a different bacterial culture, giving it a more pronounced sourness. Historically, tollakból was a staple food, providing a good source of protein and nutrients. It was often consumed plain or with added ingredients such as berries or cream.

The production process for tollakból involves warming milk, often cow's milk, and then inoculating it with a starter culture. The milk is left to ferment at a warm temperature until it thickens and develops its characteristic tangy flavor. The whey is then drained off, similar to the process for making skyr. The resulting product is a thick, spoonable dairy product.

While skyr has gained international recognition and widespread availability, tollakból remains a less common or more regional specialty within Iceland. Its production is often done on a smaller scale or within households. The exact origins and history of tollakból are not as extensively documented as some other Icelandic dairy products, but it represents a part of the country's rich tradition of using fermentation for food preservation and preparation. Its unique sourness distinguishes it from other Icelandic dairy products.