Ekşimik (Turkish Curd Cheese)
A traditional Anatolian dairy product with a tangy-sweet taste, made by fermenting and then boiling skimmed buttermilk; can be dried. Used at breakfast and in some regional dishes.
What Is Ekşimik?
Ekşimik is a traditional Anatolian dairy product made by souring and boiling buttermilk (the milk left after butter is churned out) with its own natural culture. It is especially common in the Eastern Anatolia and Black Sea regions.
When fresh, it has a soft, grainy texture and a sour, mildly salty taste; it can be shaped into balls and sun-dried to make it storable for a long time.
Nutritional Values of Ekşimik
100 g of ekşimik contains approximately 140 kcal of energy; it carries high protein, and being buttermilk-based, its fat content is low-to-moderate. Values are approximate.
How Should Ekşimik Be Consumed?
Ekşimik can be considered part of a balanced diet as a high-protein, relatively low-fat dairy product; the dried variety can be consumed a bit more moderately due to its salt content.
This information is general; ekşimik is a food, not a substitute for medical treatment.
How to Choose Ekşimik?
Good ekşimik, if fresh, has a white-cream color and a grainy-soft texture; if dried, its surface should be crack-free and mold-free. Ones with a sharp-spoiled smell are not preferred.
- Fresh form should have a white-cream color and grainy-soft texture
- If dried, its surface should be crack-free and mold-free
- Smell should be pleasant-sour, not sharp-spoiled
How Should Ekşimik Be Stored?
Fresh ekşimik can be stored in a sealed container in the refrigerator for about 1 week. Dried balls of ekşimik keep for months in a dry, cool place.
Using Ekşimik in the Kitchen
Ekşimik is most often used at the breakfast table plain or with olive oil, in some regional soups, and as a filling ingredient in pastries; its dried form is crumbled and sprinkled over dishes.
Is Ekşimik the Same as Lor (Curd Cheese)?
They are close relatives but not the same; lor is generally made from whey, while ekşimik is made from buttermilk. Both have a grainy, mildly sour texture, but their source liquids differ.
Frequently Asked Questions
How is ekşimik made?
Buttermilk is left to sour for a few days, then simmered over low heat until the curds separate, which are then strained to obtain ekşimik.
How is dried ekşimik used?
It can be soaked and softened, or crumbled directly and added to dishes, soups, or breakfast spreads.
In which regions is ekşimik common?
It is a traditional breakfast item and regional food ingredient particularly in Eastern Anatolia, the Black Sea region, and some parts of Central Anatolia.