Rajinac

Rajinac is a fermented dairy product originating from the Balkans, specifically Serbia. It is similar to yogurt or sour cream, but generally thicker and with a more pronounced sour taste. Rajinac is traditionally made from cow's milk, although other types of milk can be used. The milk is usually boiled and then left to cool to a warm temperature before a starter culture, containing specific bacteria, is added. This mixture is then left to ferment for a period of time, typically several hours or overnight, until it thickens and develops its characteristic sour flavor.

Rajinac is a staple food in many Serbian households and is often consumed as part of breakfast, lunch, or dinner. It can be eaten plain, or used as an ingredient in various dishes, such as salads, sauces, and dips. It is often served with savory dishes like grilled meats or stuffed vegetables. The precise consistency and sourness of Rajinac can vary depending on the specific starter culture used and the fermentation time.