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. The slight acidity from the fermentation also gave it a distinct tangy flavor. It was often consumed on its own, as a breakfast item, or incorporated into various dishes. In some regions, sugar or honey was added for sweetness, or it was seasoned with herbs.

While less commonly made at home today due to the availability of commercial dairy products, värbaksid still holds a place in Estonian culinary heritage. It can sometimes be found in local markets or specialty stores in Estonia, particularly in rural areas. Its texture is usually smooth and slightly granular, and its taste is characterized by a pronounced sourness that can range from mild to quite sharp depending on the fermentation time and temperature. Värbaksid is a good source of protein and calcium, and its probiotic content can vary.