Ekşimik (Buttermilk Curds)
A traditional Anatolian dairy product made by fermenting and boiling churned buttermilk after the butter has been removed. It has a tangy, mildly salty flavor, can be dried, and is used at breakfast and in some regional dishes.
What Is Ekşimik?
Ekşimik (buttermilk curds) is a traditional Anatolian dairy product made by fermenting churned buttermilk left after butter is removed with its own culture, then boiling it. It is especially common in the Eastern Anatolia and Black Sea regions.
When fresh, it has a soft, grainy texture and a tangy, mildly salty flavor; it can be shaped into balls and sun-dried for longer storage.
Nutritional Value of Ekşimik
Ekşimik provides about 140 kcal per 100 g; it is high in protein and has low-to-moderate fat because it is made from churned buttermilk. These values are approximate.
How Should Ekşimik Be Eaten?
As a high-protein, relatively low-fat dairy product, buttermilk curds can be considered part of a balanced diet; the dried variety may be eaten in somewhat smaller amounts because of its salt content.
This is general information; ekşimik is a food, not a medical treatment.
How to Choose Ekşimik
Good fresh buttermilk curds are white to cream-colored and soft and grainy; dried buttermilk curds should have a surface free of cracks and mold spots. Avoid products with a sharp, spoiled smell.
- Fresh buttermilk curds should be white to cream-colored, soft, and grainy
- Dried buttermilk curds should have a surface free of cracks and mold spots
- It should smell pleasantly tangy, not sharp or spoiled
How to Store Ekşimik
Fresh buttermilk curds can be stored in a covered container in the refrigerator for about 1 week. Dried balls of buttermilk curds keep for months in a cool, dry place.
Using Ekşimik in the Kitchen
Buttermilk curds are most often served plain or with olive oil at breakfast, used in some regional soups and as a filling for pastries, or crumbled over dishes when dried.
Are Ekşimik and Lor the Same?
They are closely related but not the same: lor is generally made from whey, while ekşimik is made from churned buttermilk. Both have a grainy, mildly tangy texture, but they come from different liquids.
Frequently Asked Questions
How is ekşimik made?
Churned buttermilk is left to sour for several days, then simmered over low heat until the curds separate; it is strained to make buttermilk curds.
How is dried ekşimik used?
It can be soaked to soften it or crumbled directly into dishes, soups, or breakfast spreads.
Where is ekşimik common?
It is a traditional breakfast food and regional ingredient, especially in Eastern Anatolia, the Black Sea region, and some parts of Central Anatolia.