“Túró Rudi”: Everyone’s Favourite Milk Dessert in Hungary

Abstract

A popular milk dessert called “Túró Rudi” is perhaps the most popular dessert both in Hungary and the neighbouring countries. This product and its name are so deeply rooted in public awareness that it is considered as “Hungaricum” (a unique Hungarian product). We also call Túró Rudi “Dotted” (“Pöttyös”) because of the original packing design: white surface with red dots on it.

As it is such a popular food, it is highly unlikely that there are Hungarians who had not eaten Túró Rudi. However, most do not know the true story of Túró Rudi. Túró Rudi is made from a lactic acid precipitated curd called “túró” that is well known in the Central and Eastern European countries such as Serbia, Romania, Bulgaria, Slovakia etc.

The term “cottage cheese” is often used to identify túró in the literature because also it is a milk product formed by coagulation caused by lactic acid-producing bacteria (as in cottage cheese production) resulting acid curd. But usually rennet is also used for coagulation and after a longer or shorter draining time the curd is mixed with cream which results in a sweeter taste and texture that differs from túró.