ótej

Ótej is a term used in certain culinary and linguistic contexts to refer to a fermented dairy beverage derived from milk. The exact definition varies by region and tradition, and the term does not have a universally agreed standard. In many descriptions, ótej denotes a tangy, mildly thick drink produced by lactic fermentation of milk, somewhat analogous to yogurt or kefir but with distinct texture and acidity.

Production typically involves heating fresh milk to a pasteurization temperature, cooling it to a warm range, inoculating with a culture of lactic acid bacteria or a mixture of milk cultures, and allowing fermentation for several hours until the desired sourness and thickness are reached. Some regional preparations include optional starter cultures, optional secondary fermentation, and additions such as fruit, honey, or spices. Variants may use cow, goat, or sheep milk.

Nutritionally, ótej provides protein, calcium, and vitamins from milk, and live cultures may offer probiotic benefits if the beverage is not pasteurized after fermentation. Food safety depends on pasteurization and proper fermentation conditions to inhibit spoilage organisms.

Ótej is referenced in contemporary cookbooks and food blogs as a homemade or artisanal product, sometimes as part of traditional rural diets or experimental cuisine. It is not widely standardized, and its characteristics can vary significantly between producers.

See also: yogurt, kefir, buttermilk, ayran.