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Fermented milk from Ukrainian Carpathians
Huslyanka is the thick sour milk of the Hutsuls in the Ukrainian Carpathians. Milk is boiled, cooled to warm and poured into a wooden pail that held the last batch, or a clay pot with walls smeared with sour cream, then wrapped and left to set. Made at the end of the summer pasture season, it was kept through winter, when it sharpened and turned into a soft cheese.
| Milk | Cow, sheep or buffalo milk of local Carpathian breeds; rich late-season milk[ark-ua2022] |
| Sour cream, or the last huslyanka left in the pail | The starter[ark-ua2022][wp-uk] |
| Starter | backslop: the pail keeps the last huslyanka, or the pot walls are smeared with sour cream |
Total time across the recorded steps: 10 h – 24 h
What changes: The milk is boiled and cooled to 30–40 °C
Output: warm boiled milk.
Microbes at work in this step
boiling kills the milk's own flora
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Huslyanka is the thick sour milk of the Hutsuls in the Ukrainian Carpathians. Milk is boiled, cooled to warm and poured into a wooden pail that held the last batch, or a clay pot with walls smeared with sour cream, then wrapped and left to set. Made at the end of the summer pasture season, it was kept through winter, when it sharpened and turned into a soft cheese. Made in 4 steps over 10 h – 24 h. The longest step, cover, wrap and leave to set, takes 10–24 h (Zocchi D.M 2022).
| Main step | 10–24 hReported[ark-ua2022] | Cover, wrap and leave to set |
|---|---|---|
| Temperature | 30–40 °CReported[ark-ua2022][wp-uk] | Boil the milk and cool it |
Like matsoni and katyk it is boiled milk seeded from the last batch. Huslyanka is made at the end of the summer pasture season and kept for months in a wooden pail, so it ages from a thick sour milk into a soft cheese by New Year.
The milk is boiled before it is seeded, and the souring keeps it through a cold winter.
Every number is labelled with how it is known. How this atlas is made
Ukrainian Wikipedia says huslyanka has been known since at least the 19th century. The Ark of Taste entry for Ukraine (Zocchi et al. 2022) says the Hutsuls held that Carpathian molfars (folk healers) invented it, while another version credits high-mountain shepherds; it adds that Hutsuls traditionally preferred it to ordinary sour milk (kyslyak), and that only a few keepers of the tradition still make it, for their own use.
