värbaksid
Värbaksid is a traditional Estonian fermented dairy product, akin to a thick, sour yogurt or a very firm quark. The name itself is derived from the verb "värbima," meaning to curdle or coagulate. Historically, värbaksid was made by allowing milk, typically from a cow or sheep, to sour naturally at room temperature. Once the milk had curdled into a semi-solid mass, the whey was carefully drained off, leaving behind a dense, creamy substance.
The process of making värbaksid was a common method of preserving milk before refrigeration was widespread.
While less commonly made at home today due to the availability of commercial dairy products, värbaksid still